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Tomato Garbanzo Salad

3 cups (about 1 1/2 pounds) diced, fresh California tomatoes
1 cup chopped red onion
1/4 cup chopped parsley
1 1/2 tablespoons lemon juice
1 teaspoon finely chopped garlic
1/2 teaspoon dill
1/2 teaspoon red pepper flakes
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil
2 (15 1/4-ounce) cans garbanzo beans, rinsed and drained (3 cups)
2 hard cooked eggs, finely chopped

1. Combine California tomatoes and the next 8 ingredients. Stir in olive oil. Fold in beans and hard cooked eggs.

Makes 6 to 8 servings.

Recipe provided courtesy of the California Tomato Commission.