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:
- Toss all the ingredients in a
medium bowl. - Serve or store in refrigerator for the week.
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