1 can chickpeas, drained and rinsed
1 small red onion, sliced
1 red capsicum, diced
1 cucumber, diced
2 eggs, boiled
1 lemon, juiced
1 teaspoon olive oil
1/2 teaspoon of oregano
1/2 teaspoon chilli flakes (optional)
Salt and pepper to taste.

Combine all ingredients together except for the eggs
Refrigerate for up to an hour.
Slice eggs and place on the salad.
Enjoy on its own for a light lunch or serve with meat of your choice for dinner.