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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 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.