Easy Chickpea Salad

Michael and I have been trying to change our diet so that we eat more grains, beans and foods rich in omega-3 fatty acids. We got this idea from several sources, but mostly by reading a couple of books authored by Dr. Andrew Weil.

I've been doing a lot of research on the so-called "Mediterranean Diet." The key foods consumed on this program are whole grains, beans or legumes, rice and pasta and -- of course -- olive oil. It's a very healthy way of eating, as long as it's done in moderation; it is by no means a low-calorie or low-fat diet.

I came across a recipe for Chickpea Salad that is fast, easy and delicious. It took me about 10 minutes to put it together; it's best to prepare the salad the night before so you can refrigerate it overnight to blend the flavors together.

Ingredients:

• 15.5 ounce can of garbanzo beans, drained
• 1/2 red onion, chopped
  
• 1 tomato, chopped
• 1/2 cup chopped parsley
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• Dash of red wine vinegar
  
• salt and pepper to taste

Directions

1. In a large bowl, combine the chickpeas, red onion, tomato, parsley, olive oil, lemon juice, vinegar and salt and pepper to taste. Chill for 2 hours before serving. Taste and adjust seasoning. Serve.