Step 1

In a medium microwave-safe bowl, stir together the chickpeas, oil, cumin, Aleppo pepper, sumac, ½ teaspoon salt and ¼ teaspoon black pepper. Cover and microwave on high until hot, 1½ to 2 minutes. Uncover, stir and let cool to room temperature. Meanwhile, in another medium bowl, stir together the onion, garlic and lemon juice; let stand for at least 10 minutes, or until the chickpeas have cooled.

Step 2

Add the cooled chickpea mixture to the onion mixture, along with the sun-dried tomatoes, basil and parsley. Stir, then taste and season with salt and black pepper. Transfer to a serving dish, drizzle with additional oil and sprinkle with additional Aleppo pepper.