1/3 cup olive oil Juice of 1 Lemon
1 small red onion, minced 1 lg. Clove garlic, peeled and halved
1 tsp salt or to taste ½ tsp oregano
¼ tsp sugar ¼ tsp pepper or to taste
2 cans (10 oz.) chickpeas, drained and rinsed
2 med. tomatoes, seeded and diced
In a large bowl mix together the oil, lemon juice, onion, garlic, salt, pepper, and oregano. Add the chickpeas and tomatoes and toss well to coat. Will keep for 2-3 days in the fridge.