Chickpea And Tomato Salad

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2 cans (15 oz. each) unsalted chickpeas, drained and rinsed

4 tomatoes (2 lb. total), rinsed, cored, and chopped

4 hard-cooked large eggs, shelled and chopped

2 cups chopped sweet onion

2/3 cup extra-virgin olive oil

6 tablespoons sherry vinegar

1 teaspoon coarse salt

Freshly ground pepper

Chopped parsley (optional)

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