My guess is that most people just never see chickpeas on the menu except at Indian restaurants. And while I love a good Chola Masala, I think it is a shame that garbanzo beans don't get more exposure in the restaurant scene.
Carrots and celery give this salad a nice crunch, while the sun-dried tomatoes bring a punch of unexpected flavour.
1 can chickpeas, drained and well rinsed
2 celery stalks, chopped
1/2 red onion, finely chopped
2 carrots, chopped
a handful of sun-dried tomatoes, chopped
Make a salad dressing with 1 part lemon juice or vinegar, 2 parts olive oil (I mix a little bit of the sun-dried tomato oil), salt and pepper.
Mix all ingredients and the dressing, I like to put them in a Tupperware, close the lid and shake it.