Chick Pea & Tomato Salad

From CCNM’s Simply Healthy Cookbook, 2002

2 cans chick peas, drained and rinsed
2 – 3 tomatoes, diced
1 – 2 Tbsp. fresh parsley, chopped
½  small onion, chopped
1 – 2 tsp. dried oregano or basil
1 Tbsp. unrefined olive oil
1 Tbsp. red wine vinegar
Salt and pepper to taste

Combine above ingredients in a bowl and serve.