1 (6 oz.) can large black olives (low sodium) drained and cut in half
1 (15 1/2 oz.) can chickpeas drained and rinsed
1 medium cucumber, seeded and cut into 1-inch half slices
1 large red pepper, seeded, sliced into strips and cut into 1/2-inch pieces
6 oz. baby carrots (cleaned) shredded finely
2-3 tbsp. extra virgin olive oil, or to taste

Prepare all vegetables and chickpeas and place into a glass bowl. Sprinkle EVVO over salad and toss. Chill 2 hours and serve.

Submitted by: Karen Schmitt