Mediterranean egg garbanzo bean salad

Ingredients:

• 2 large eggs (boiled)
• 1 can (15 oz) of garbanzo beans (drained and rinsed)
• 1 cucumber, diced
• 1 small red onion, finely chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and chopped
• 2 tbsp fresh parsley, chopped
• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper, to taste
• Optional: crumbled feta cheese (for garnish)

Instructions:

1. Boil the eggs: Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, lower the heat and let them simmer for 10-12 minutes. Remove, cool, peel, and chop into small pieces.
2. Prepare the vegetables: In a large mixing bowl, combine the garbanzo beans, cucumber, red onion, cherry tomatoes, olives, and fresh parsley.
3. Add the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
4. Assemble the salad: Add the chopped eggs to the bowl with the garbanzo beans and vegetables. Pour the dressing over the top and gently toss everything to combine.
5. Optional garnish: If desired, sprinkle crumbled feta cheese over the salad before serving.