Chickpea salad (on toast, cause, we don't go nowhere without toast)

I woke up this morning craving it, asked Katie P for the recipe, and voile:

What you need:
1 can of chickpeas, drained and rinsed (obviously)
2 tablespoons very thinly sliced black olives (chopped even)
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh parsley (depends on how you like it)

1 tablespoon finely chopped Thai green chilis or jalapeno peppers (optional but c'mon we all crave the kick!)
Zest and juice from a lemon (if you’ve got one of those sad, juice-less lemons, that sucks for you)

Couple of good pinches of salt (I like a nice sea salt or kosher salt)
A few grinds of coarse black pepper

A dash of cumin (optional); or Shaan/MTN chole mix
A few glugs of olive oil (you know what I mean)

Mix everything but the olive oil in a bowl. Very lightly smash the chickpea mixture with the back of a fork. You’re not looking for a hummus-like consistency but something closer to a coarse chop with a few smaller bits to hold it together. Add the glugs of olive oil, mix it lightly and you're done!

This is awesome as a sandwich on toasted bread, and it needs nothing else on it, but, if you want to live on the edge, throw in some harissa, I bet that would also be delicious.

Courtesy of Katie (via ‘wichcraft).