Tomato and chickpea salad
invented by Anna

4-6 tomatoes
2 15 oz cans of chickpeas
a 6 oz jar of marinated artichokes, undrained
100-150 g of pitted green olives
handful of cilantro
juice of 1/2 lemon
approx 3-4 tbsp olive oil (extra virgin is best)
ground pepper to taste


Cut the tomatoes up, drain and wash the chickpeas, cut the artichoke pieces
in half, chop the cilantro. Put everything (including the liquid from the
artichoke jar) together.