Drain and rinse canned chickpeas. Place in a large bowl. If you are using fresh chickpeas, place about 1½ cups in a large bowl.
Dice celery, sweet pepper, onion, sundried tomato, olives and parsley. Add to the bowl with the chickpeas.
In another bowl, mix the dressing ingredients together. Pour the dressing over the chickpea mixture and stir to combine.
Place the salad in a glass storage dish and store in the refridgerator. The flavours will blend more with time. Use within about 5 days of preparing.