Chick Pea Salad

This is my friend Cassie's recipe, and it is wonderful!!! It must marinate for an hour or so, making it a great make-ahead luncheon option. It's also quick, inexpensive, and healthy--bonus!

• 2 cans chick peas, rinsed and drained
• 3 T.-1/2 c. olive oil (I just pour some in)
• 2 t. salt
• 1 t. pepper
• 1-2 cloves minced or crushed garlic
• 3 T.-1/4 c. lemon juice (I use about the same amount lemon juice to olive oil)
• 1/2 c. -1 c. parsley or chopped spinach

Optional:

• dash red pepper
• 1/4 c. sesame seeds
• 1/4 c. feta cheese (very good with this)

Mix and marinate 1 hour in fridge. Serve on bed of spinach or wrapped in tortilla or pita.