Chickpea and Tomato Salad

Ingredients

• 2 15-ounce cans of garbanzo beans, drained and rinsed, or 3 cups cooked chickpeas
• 4 tomatoes, cored and chopped
• 4 large hard-boiled eggs, peeled and chopped
• 1 cup of chopped red onion, green onion, or sweet yellow onion
• 2 Tbsp chopped fresh parsley
• 1/2 cup extra-virgin olive oil
• 4 Tbsp of white wine vinegar or sherry vinegar
• 3 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon Italian seasoning

Directions

1. In a large bowl, toss together the garbanzo beans, tomatoes, and onions. Add the dressing ingredients to a small jar, secure the lid, and shake until the mixture comes together into a smooth vinaigrette. Drizzle it over the beans, tomatoes, and onions.
2. If you want to prep ahead, refrigerate the salad without the dressing for up to 6 hours before serving. Just before it goes to the table, fold in the chopped eggs and parsley with a light hand.