Rinse and drain one can of chickpeas, add grape or cherry tomatoes, halved. Dress with simple lemon vinaigrette (Dissolve salt in 1 tbsp lemon juice, add 3 tbsp olive oil, shake - may want to double dressing amount). Top with freshly ground pepper.
Also good with chopped red onion and goat cheese or feta. Served over a bed of baby spinach it's a nice salad meal.
Source: Everyday Food.
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