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.

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