6 Tbsp. olive oil
3 Tbsp. red wine vinegar
3/4 c fresh cilantro, thinly chopped
salt and pepper, to taste
2 c canned low-sodium chickpeas (garbanzos)
1/2 medium red onion, thinly chopped
1. In a small bowl, mix together the oil, red wine vinegar,cilantro, salt and pepper until evenly combined.
2. In a separate bowl, mix together the chickpeas and onions.Add the dressing and toss gently till evenly coated.
3.Place chickpea salad in refrigerator and chill for at least 1 hour.Serve chilled.