Auntie Bonnie's Chickpea Salad

1 can (19 ounces) chickpeas, drained and rinsed 1/4 small red onion, minced1-2 garlic cloves, minced1 large tomato, diced 1/4 cup chopped fresh parsley3 tablespoons olive oil1 tablespoon red wine vinegar1 teaspoon lemon juice 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepperIn a large bowl, combine all ingredients and toss well to coat. Refrigerate 1 hour before serving.Serves two to four. "La Dolce Vegan!" by Sarah Kramer (2005 Arsenal Pulp Press, $19.95)