19 oz. can chick-peas
1 large tomato, chopped
3 whole green onions, thinly sliced
2 tbsp. lemon juice
1 tsp. ground cumin
1/2 tsp. chili powder
1/4 tsp. salt

Makes 4 Servings

Recipe from Chatelaine Cook Book 

Rinse and drain the chick-peas.  Place them in a bowl.  Add the tomato and onions.  Whisk remaining ingredients together.  Toss with the chick-pea mixture until coated.  Serve right away or refrigerate for up to 2 days.