Step 1

Dice up the cucumber, cabbage and red onion.  I like to dice them pretty finely so they’re similar sized to the chickpeas.  Add the diced vegetables to a large bowl and then adding the chickpeas and fresh herbs.

Step 2

Add all dressing ingredients to a medium sized bowl and whisk together.  Pour dressing over the salad and mix until everything is combined.  Add in the sunflower seeds and mix again.  Serve immediately, or refrigerate for up to 4 days.