2 (15.5-ounce) cans chickpeas, drained and rinsed
2 large heirloom or vine-ripened tomatoes, seeded and diced
1/2 cup sliced black olives (kalamata olives are nice)
1/2 medium red onion, diced
1 (15.5-ounce) can small artichoke hearts (water-packed), drained and cut in half
1/2 cup diced fennel bulb
at least 1/2 cup extra virgin olive oil, perhaps more (depending on taste)
juice of 1/2 lemon
salt, to taste
freshly ground black pepper, to taste
Place all ingredients in large, non-reactive bowl. Mix well. Let stand for about half hour to allow the flavors to meld.
Serve with good, crusty bread to soak up the olive oil.
Source of recipe: I made one summer day when it was just too hot to cook anything, yet I wanted something heartier than a green salad.