Chickpea (Garbanzo Bean) and Tomato Salad Recipe

[ridhisheth]

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 sweet onion (Vidalia, Walla walla, or another variety)
2/3 cup extra-virgin olive oil
6 Tbsp of white wine vinegar or sherry vinegar
1 teaspoon salt
Freshly ground pepper
Chopped parsley for garnish
METHOD
1 Combine the garbanzo beans, tomatoes, eggs, and onion in a large bowl.
2 Separately mix the dressing ingredients in a jar or a small bowl - olive oil, vinegar, salt, and pepper. Pour over salad ingredients. Sprinkle on chopped parsley. Serve immediately.
You can chill the undressed salad up to six hours, until ready to serve.
Serves 6-8.