Fresh summer tomatoes, garbanzo beans (also known as chickpeas), hard boiled eggs, and sweet onions, tossed with a light vinaigrette - here are the makings of a surprisingly delicious summer salad. I made this for lunch yesterday from a recipe in a recent issue of Sunset Magazine. 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. It's a complete, light meal in itself.
You can chill the undressed salad up to six hours, until ready to serve.
Serves 6-8.
Adapted from a recipe in Sunset Magazine, from a family recipe of Catalonian Eva Bertran, EVP of Gloria Ferrer Champagne Caves.
source: http://www.elise.com/recipes/archives/002020chickpea_garbanzo_bean_and_tomato_salad.php