Chickpea Salad

In a bowl, add the cooked and peeled chickpeas.

Add the chopped tomato (seeds removed) and the half of the chopped red onion to the bowl.

Incorporate the three chopped hard-boiled eggs and the eight olives sliced into rounds.

Season the mixture with salt and black pepper to taste.

Drizzle the salad with olive oil and squeeze the juice of half a lime over it.

Mix all ingredients well to ensure the seasonings and components are evenly distributed.

Add the chopped fresh herbs to finish and mix one more time.

To enhance the flavors, place the salad in the refrigerator to chill for approximately two hours before serving.