6 tablespoons extra-virgin olive oil, divided
½ red onion, sliced into thin half-moons
2 (15-ounce) cans chickpeas (garbanzos), rinsed and drained
2 (6.5-ounce) jars marinated artichoke hearts, drained and coarsely chopped 
2/3 cup kalamata olives, pitted and coarsely chopped
2 lemons
1. Place a medium saucepan over medium heat. Add 2 tablespoons oil. Once hot, add onions and chickpeas and cook just until chickpeas are heated through, stirring frequently, about 5 minutes. Add artichoke hearts and olives and stir 1 minute more. Remove from heat.
2. Halve lemons crosswise. Set one half aside. Juice remaining 1½ lemons into chickpea mixture, straining out seeds. Cut reserved lemon half lengthwise into quarters; then cut each quarter crosswise into paper-thin slices. Toss lemon slices and remaining 4 tablespoons olive oil with chickpea mixture. Season to taste with sea salt and freshly ground black pepper.
PER SERVING: 378 cal, 20g fat (14g mono, 3g poly, 3g sat), 0mg chol, 9g protein, 43g carb, 13g fiber, 654mg sodium
