Preheat the oven to 400°F, wash all of the produce.

Drain chickpeas, I use the canned ones to save time. Spread chickpeas on a large baking sheet, coat with olive oil, heavy salt, and ground black pepper to taste. Once the oven is preheated, put in the chickpeas on the top rack and bake for 15 minutes, stir, then bake for another 10 minutes or until they're golden brown and slightly crispy. 

While the chickpeas are roasting, cut the produce. Cut the red onion to half height and thinly slice to make half size julienne slices. Finely dice tomatoes. Cut the cucumber into ⅛” thick quarter moons. Roughly dice pepperoncini. Finely chop the dill. Add all chopped produce to a large mixing bowl. Once the chickpeas are finished baking, add to the bowl with the chopped ingredients. Add lemon juice, Dijon mustard, and olive oil to the bowl and stir until fully combined. Add freshly ground black pepper to taste.

Also consider adding diced Kalamata Olives and crumbled feta cheese!

This recipe is basically bulletproof, just be careful not to add too much acidity with the lemon juice and mustard. Otherwise measurements are optional. I don't salt anything but the chickpeas before roasting and it's plenty. Enjoy by itself, on crackers, or on a bed of greens. Save leftovers in the fridge, no reheating needed.