My daughter does a simple but tasty chick pea salad. I don't know if that qualifies but here it is. This salad is best refrigerated for a couple of hours before serving.
4 coloured peppers sliced and chopped (2 inch pieces approx.)
1 red onion halved and sliced thin
The florets from a broccoli (or half a cauliflower if perferred)
2 cans of drained chick peas
Toss all the ingredients and add Italian Oil and Vienegar Dressing to taste
You can substitute any other raw vegatables that you like in as well, sometimes carrots slices, sliced baby zucchini etc.