Warm the olive oil briefly in a small pan over low heat, then stir in the sumac and Aleppo pepper for about 30 seconds before transferring the oil to a bowl or jar with the vinegar, lemon juice, garlic, crushed red pepper (if using), kosher salt, and black pepper. The spices should smell fragrant almost immediately, and the warm oil helps unlock a fuller aroma without cooking the dressing.

Whisk or shake the dressing until everything is fully combined. It should look slightly thickened and uniform, not like separated oil floating over the acidic ingredients.

Add the chickpeas, bell pepper, jalapeno, tomatoes, sun-dried tomatoes, green onions, Kalamata olives, green olives, parsley, and mint or basil to a large bowl. Use a bowl with enough room to toss freely so the tomatoes stay intact and the herbs do not get mashed down.

Pour the dressing over the salad and toss gently until the beans, herbs, and vegetables are evenly coated. You want every spoonful glossy and seasoned without crushing the chickpeas or bruising the herbs.

Let the salad sit for 30 minutes before serving, or cover and refrigerate it until mealtime. As it rests, the scent becomes more cohesive, with bright notes of mint and lemon moving to the front.

Give the salad one more toss and taste for salt, pepper, or lemon just before serving. The flavor should taste brighter and more settled than it did at first mix, which is your sign the resting step did its job.