Tomato Broccoli Garbanzo Salad

2 large vine riped tomatoes

3 tablespoons sliced red onion

1 cup of Rancho Gordo garbanzo beans cooked

1 full crown of broccoli

1/3 cup of medium intensity extra virgin olive oil

1/4 cup of oregano balsamic vinegar

Chop tomatoes

Slice red onion

Cook beans according to package, drain

Saute broccoli just a  few minutes in a tablespoon of extra virgin olive oil

Emulisify oil and vinegar

In a large bowl toss together tomatoes, cucumbers, red onion and beans and then mix with vinaigrette.  Let sit for 15 minutes to marinate.