This recipe is from one of our friends of What's For Dinner? Message Board, RisaG from New Jersey.

Chick Pea Salad (Serves 3 - 4)

1 can of chick peas
1 stalk of celery
1/2 red onion (or any other onion you prefer)
1 tomato (plum tomatoes work well because they are firmer)
1-2 tbs. olive oil (infused garlic oil or basil oil would be even better)
1 tbs. freshly squeezed lemon juice
1/2 - 1 tsp. salad spice (or if you don't have salad spice - oregano or basil will do)
fresh ground pepper (to taste)
a sprinkling of seasoning salt (this step is not necessary if you have salad spice)

Rinse and drain chick peas and put into a bowl. Finely chop celery, onion and tomato and put into bowl with chick peas. Drizzle with olive oil. Shake on spices. Toss lightly until well mixed. Store covered in fridge for at least an hour to let flavors mingle. If storing overnight, leave out the tomato and add it in just before serving so the tomato doesn't get mushy.