Chickpea and tomato salad

Chickpea and tomato salad

1 (15-oz.) cans Chickpeas (garbanzo beans), drained and rinsed
2 Tomatoes (1 lb), cored and chopped
2 Hard-boiled eggs, peeled and chopped
1 c. Sweet onion, chopped
1/3 c. Extra-virgin olive oil
3 T. White wine vinegar or sherry vinegar
1 tsp. Salt
Pepper to taste
Crumbled goat cheese

Combine the garbanzo beans, tomatoes, eggs, and onion in a large bowl. Separately mix the olive oil, vinegar, salt, and pepper in a jar or a small bowl. Pour over salad ingredients. Sprinkle on goat cheese. Serve immediately.

Note: If you are not going to eat it all at once, add the goat cheese just before serving.

chick pea saladchick pea saladchick pea salad - finished

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