2 tsp. red wine vinegar
1 to 2 tbsp. olive oil
salt and pepper
16 oz. can chick peas, drained
1 large green bell pepper, cored, seeded and thinly sliced
1 to 2 beefsteak tomatoes, cut into 1/2-inch pieces
fresh parsley or cilantro
lemon wedges

Put the vinegar and oil into a bowl; season and mix to make a quick dressing. Then add the chick peas, green bell pepper and tomatoes and stir gently so that they are all coated with the dressing. If you have some fresh herbs, snip some on top before serving with lemon wedges.