Chick Pea Salad

20 jumbo Black Olives
6 oz Tomato, grape (3oz = appro 12 tomatoes)
7 tsp Extra Virgin Olive Oil, Kirkland (1 tbsp=3tsp)
10 tbsp Pompeian Gourmet Red Wine Vinegar 1tbsp
6 cup Kroger Chick Peas (canned)
3.5 cup Bell peppers (Green, Red, Yellow, Orange)
0.5 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
4 serving Artichoke Heart, Quartered, canned (10 pieces, 3/can) (by NICOLEMORTON7)

You can add or change ingredients
Vinegar and oil is estimated
You don't wantto drown the salad
Stir every half hour if serving in 4 hrs or so
If overnight stir occasionaly

Chop all veggies in bite size pieces
Slice olives thin and round
Veggies can be eliminated or substituted
Example green onion for red onion, artichokes in oil mixed with ones in water, also crumbled feta is a nice addition to put on top when serving.
Chose any Brand for artichokes in water I buy cheapest.
Put all chopped ingredients together in a large flat container (with lid) I find if put in round bowl makes it far harder to marinate evenly. Mix by hand with large spoon.
Add oil and vinegar (start with small amounts and adjust to taste)

Refrigerate 3 to 4 hrs min better the longer it marinates
I usually make in mid morning for that evening...leftovers will last in fridge for 3-4 days


Serving Size: aprox. 10 - 15 servings depending on amount each person takes.