* 1 can chickpeas, drained
* 4 cloves garlic, finely chopped
* 1 large red onion, finely chopped
* 1 large red jalapeno, finely chopped
* 6 tablespoons olive oil
* 1 tablespoon cilantro, finely chopped
* 1 tablespoon thyme, finely chopped
* 1 teaspoon cumin
* 1 tablespoon mint, finely chopped
* salt and pepper, to taste
* 1 tablespoon tarragon, finely chopped
* 1 tablespoon parsley, finely chopped
* 2 tablespoons red wine vinegar, or lemon juice
Directions
Serves 4
Toss chickpeas with onions and let sit while preparing vinaigrette. Whisk remaining ingredients together. Pour over salad and mix thoroughly. Let stand 30 minutes at room temperature.