Name: Chickpea Egg Salad
Total time: 5 min
Yield: 4 servings
Ingredients: 2 15 ounce cans chickpeas (I use Goya rinsed and drained); 6 large hard boiled eggs (sliced crosswise); kosher salt and black pepper (to taste); 2 tablespoons chopped red onion; 2 tablespoons extra virgin olive oil; 2 tablespoons apple cider vinegar (I use Braggs); 1 tablespoon chopped fresh cilantro or parsley