Velvet Pond Bean Salad
Serves 4 (or as a small side for 6)

2 cans chickpeas (15 oz each), rinsed
1 cucumber, diced
1/2 red onion, minced
3 tbsp olive oil
2 tbsp lemon juice
1 tsp dried oregano
black pepper: no amount given

Mix chickpeas, cucumber, onion. Whisk oil, lemon, oregano, black pepper. Toss and serve. Margin note: "chill before serving?" Time and whether to chill not specified. Keep the question visible, do not infer a storage instruction.