Chickpea and Tomato Salad

Source unknown


1/3 cup olive oil                                                Juice of 1 Lemon

1 small red onion, minced                                  1 lg. Clove garlic, peeled and halved

1 tsp salt or to taste                                          ½ tsp oregano

¼ tsp sugar                                                       ¼ tsp pepper or to taste

2 cans (10 oz.) chickpeas, drained and rinsed

2 med. tomatoes, seeded and diced


In a large bowl mix together the oil, lemon juice, onion, garlic, salt, pepper, and oregano.  Add the chickpeas and tomatoes and toss well to coat.  Will keep for 2-3 days in the fridge.