This salad is crazy easy and, oh, crazy delicious. Serve it in a pita pocket, atop a bed of lettuce, as a garnish on a burger, or eat it straight out of the bowl like I do.
Chickpeas, 1 can
Green pepper, diced
Red onion, 1/4 minced
Kalamata olives, chopped
Salt and pepper
1. Rinse chickpeas and place in a mixing bowl. Chop up everything else and throw it in. Drizzle with olive oil. Add salt and pepper to taste.
Note: Soak your red onion in an ice bath for about 10 minutes to combat the stanky bite it leaves behind. Or simply assume no one wants to be near you after you eat this.