Prep Time: 10 minutes
¼ cup diced red onionFreshly squeezed juice of ½ lemonPinch salt2 cups cooked, drained chickpeas (or whatever you have—I used a 20-ounce can to yield this amount,but a 15 ounce can is fine)¼ cup diced red bell pepperFinely chopped fresh herbs (such as a handful fresh basil, parsley or cilantro leaves and/or ½ teaspoonfresh thyme or rosemary)2 to 4 tablespoons good olive oil (see Note)
In a bowl, toss the onion with the lemon and salt. Add the remaining ingredients, and toss well. Marinate at room temperature for an hour or refrigerate overnight before serving. Note: Use the lesser amount of oil to make a salad. Increase the oil for marinated chickpeas you can use to dress a bed of baby spinach or other salad greens. Find out more about this recipe on Mom Appetit's blog.