1/3 c. distilled white vinegar
1/3 c. vegetable oil
1 clove garlic, minced
1 tsp. sugar
1/2 tsp. salt
Dash pepper
1 (7 3/4 oz.) can chick peas, drained
6 c. torn fresh spinach, chilled
10-12 cherry tomatoes, halved
1 sm. onion, chopped
4 hard boiled eggs, quartered

For dressings, combine first six ingredients in jar. Cover, shake vigorously. Add chick peas to dressing. Chill one to two hours. Toss dressing mixture with spinach, tomatoes and onion. Serve in individual salad bowls, arrange egg quarters on top.