Chickpea Salad

20240206 #breakfastdiary 966, -1°C/mostly cloudy The prelude to 'Those Days' hit me right in the chest on my commute. Boil chickpeas that were soaked in water overnight in a pan with just a little water — much more efficient than filling a whole pot, and also a small way of loving the planet. Slice a quarter onion and soak it in water, and halve the cherry tomatoes. Toss the onion, cherry tomatoes, and chickpeas with vinaigrette in a bowl. Plate it and tear parsley over the top by hand. While finishing with a crack of pepper, the pepper mill's lid popped open and pepper went everywhere — I just ate it anyway.