There were about 2 cups of leftover chickpeas in the refrigerator from the day I made Chana Masala. They seemed perfect for a chickpea salad!
You could use a can of chickpeas, but it really is better with ones that you cook.
I happened to have some marinated green olives, so I used those. You could use any kind of olives in this salad.
Served 2. (This should have served 3 – 4. I was hoping for some leftovers for my lunch.)
About 2 cups of cooked chickpeas (or canned)
A bit of red onion, chopped into small pieces
A bit of olives, chopped into small pieces
¼ – ½ of a red pepper chopped
About 2 tablespoons olive oil
The juice of 1 small lemon
Mix all of the salad ingredients with the olive oil and lemon juice. Season to taste with salt and pepper.