Mexican-Style Chick-Pea Salad

This recipe came from foodnetwork.com, courtesy Gourmet Magazine, and then I revised it like crazy. Credit for the initial idea goes to watching Sara’s Secrets cooking show (and then logging online for the recipe), but the bottom line is:

“This is Rebecca’s recipe”
2002

Mexican Chick-Pea Salad

1/2 can chopped green chiles, do not drain
1/2 medium onion (purple)
shake of garlic powder
2 Roma tomatoes
1 can drained chick peas
2T olive oil
1T lime juice
freshly ground black pepper
salt to taste

Combine all and use as a topping for lettuce salad or as a relish alongside grilled chicken.