3. Drain and rinse the chickpeas, then place in a large bowl that will allow easy mixing of all ingredients. Using a fork or potato masher, crush about half of the chickpeas. Add the chopped fruit/veggies and the sauce mixture to the chickpeas and stir to combine. Now, add salt and pepper to taste. Refrigerate until ready to serve. (We made it in the morning for dinner - I just love make ahead meals lately!)
4. Serve with whole wheat pitas or chop everything a little finer and serve as an appetizer with pita chips. Healthy, chock full of fruit/veggies/lean protein, and flavorful! I might have a new favorite lunch.