4 tablespoons olive oil, divided

15 oz cooked chickpeas, drained and rinsed

1 teaspoon garam masala

1 teaspoon smoked paprika

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon turmeric

1/4 teaspoon ground cloves

1/4 teaspoon black pepper

1 sweet onion, thinly sliced

4 cloves garlic, minced

1 red bell pepper, thinly sliced

2 tablespoons sun dried tomatoes in oil, finely chopped

1 tablespoon sumac

1/2 teaspoon salt

1 tablespoon red wine vinegar

1/2 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon vegan sugar (optional)

1 cup red cabbage, chopped

1 cup cilantro, chopped (or parsley)

5–6 fresh basil leaves, chopped

2 tablespoons fresh lemon juice

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In a large skillet over medium heat, add 2 tablespoons of olive oil and chickpeas. Stir to coat and cook for 1 minute.
Add garam masala, smoked paprika, cinnamon, salt, turmeric, cloves, and black pepper. Cook for 5 minutes until chickpeas are red and fragrant. Transfer to a large bowl, scraping all spices from the skillet.
In the same skillet, heat remaining 2 tablespoons olive oil. Add onions and garlic and sauté for 3-4 minutes until soft and fragrant.
Add red pepper, sun dried tomatoes, and 1/2 teaspoon salt. Stir and cook for 2 minutes.
Remove from heat. Stir in red wine vinegar, chili powder, cumin, sumac, and vegan sugar. Let cool slightly.
Combine vegetable mixture with chickpeas in the bowl. Add red cabbage, cilantro, basil, and lemon juice. Mix thoroughly.
Serve warm or chilled.