Rough chop about 1.5 cups pitted green olives and ¾ cup pickles
Mix the olives and pickles in a bowl with rinsed chickpeas, rinsed Lima beans, diced shallot, minced garlic and finely chopped Italian parsley
For the dressing, mix salt, coriander and ground mustard seed with white wine vinegar, lemon juice, olive oil and olive brine
Mix until everything is fully coated
Serve with fresh bread or eat straight up
