Auntie Bonnie’s Chickpea Salad

19-oz. can chickpeas, drained and rinsed
1/4 small red onion, minced
1-2 garlic cloves, minced
1 large tomato, diced
1/4 cup fresh parsley, finely chopped
3 Tbsp. oil (flax, hemp, olive, etc.)
1 Tbsp. red wine vinegar
1 tsp. lemon juice
1/4 tsp. salt
1/4 tsp. ground black pepper

• Toss all the ingredients in a large bowl and refrigerate for at least 1 hour before serving.

Makes 2 large or 4 small servings