Spanish Country Salad with Chickpeas

Ingredients

• 2 medium-sized potatoes
• enough to barely cover the potatoes water
• generously sea salt
• 2 large eggs
• just enough to barely cover the eggs saucepan water
• 1/4 cup extra virgin olive oil
• 1 tbsp sherry vinegar
• optional red wine vinegar or apple cider vinegar
• 1 tsp dijon mustard
• 1 clove of garlic
• a kiss sea salt
• to taste freshly cracked black pepper
• 25 oz cooked chickpeas (canned)
• 1 red onion
• 1 red bell pepper
• 1 green bell pepper
• 2 Roma tomatoes
• 1 cup green pitted olives