Chickpea, Tomato, and Red Onion Salad

1 red onion, pickled
1 15 oz. can chickpeas, drained and rinsed
3 medium tomatoes, seeded and finely diced
2 tsp red wine vinegar
1/2 tsp salt, or to taste
1 TBS olive oil
Freshly ground black pepepr, to taste
1/4 cup crumbled queso fresco (fresh Mexican cheese)

Prepare the pickled red onion and let marinate at least 1 hour. Reserve in a small bowl. In a large bowl, combine the chickpeas, tomatoes, vinegar, salt, olive oil, and pepper. Drain the onions and add to the salad along with the crumbled cheese. Toss gently to mix. Serve cold or at room temperature.