Ingredients:

• 2 – 15 oz cans chickpeas rinsed and drained
• 6 large hard boiled eggs, sliced crosswise
• salt and black pepper, to taste
• 2 Tbsp chopped red onion
• 2 Tbsp extra virgin olive oil
• 2 Tbsp apple cider vinegar
• 1 Tbsp chopped fresh cilantro or parsley

Directions:

1. Toss all the ingredients in a
   medium bowl.
2. Serve or store in refrigerator for the week.