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Ingredients

0 of 8 gathered

• 1 15-ounce can chickpeas, drained and rinsed
• 2 tablespoons pitted, halved and very thinly sliced black olives
• 1 tablespoon finely chopped red onion
• 1 tablespoon chopped fresh parsley
• Zest and juice from half a lemon (if you’ve got one of those sad, juiceless lemons, use both sides for juice)
• Couple good pinches of salt
• A few grinds of black pepper, and/or pinches of red pepper flakes
• A few glugs of olive oil