Ingredients

• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1/4 cup fresh lime juice (about 2 small limes), or 1/4 cup vinegar
• 1/4 cup extra-virgin olive oil
• 3 garlic cloves, peeled and finely minced
• 2 teaspoons dried Italian seasoning
• 1/4 teaspoon crushed red pepper flakes, optional
• 1/4-1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Optional add-ins: cherry tomatoes, capers, olives, small cubes of Feta cheese

Toss all of the ingredients together. Can be served immediately, but it’s better if marinated in the refrigerator for a couple of hours. I store it in a quart jar (with a lid) and shake it a few times while it’s marinating.