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Ingredients

• 2 15-ounce cans of garbanzo beans (chickpeas), drained and rinsed
• 4 tomatoes (about 2 lbs.), cored and chopped
• 4 large hard-boiled eggs, peeled and chopped
• 2 cups of chopped onion
• 2/3 cup extra-virgin olive oil
• 6 Tbsp of vinegar
• 1 teaspoon salt
• Freshly ground pepper
• Chopped parsley for garnish

Description

Chickpea And Tomato Salad - I Particularly Love The Balance In The Salad - The Acidity Of The Tomatoes And Vinegar With The Sweetness Of The Onions, The Parsley Which Supplies A Bitter, The Salt, The Olive Oil, And The Protein From The Beans And Eggs.

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