2 Freestyle Points
TOTAL TIME: 5 minutes

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

Directions

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

If you want to add more protein, this would be great with salt cod (bacalao), smoked fish, grilled chicken or tuna.