Chickpea Salad With Olives

• 2 (15 ounce) cans chickpeas, drained (garbanzo beans)
• 14 cup red wine vinegar
• 6 tablespoons extra virgin olive oil
• 4 garlic cloves, minced (or to taste)
• 1 tablespoon minced of fresh mint
• 1 tablespoon minced fresh basil
• 1 teaspoon minced fresh thyme
• 1 teaspoon minced fresh rosemary
• 1 teaspoon minced fresh oregano
• 14 cup kalamata olives or 14 cup nicoise olive, pitted and coarsely chopped
• 14 cup green olives, pitted and coarsely chopped
• salt and pepper, to taste (remember, the olives are salty)

1. In a large bowl, whisk together the vinegar, olive oil, garlic, and all the herbs.
2. Add the chickpeas, olives and onion, and mix well.
3. Add salt and pepper to taste.
4. Serve at room temperature.

chickpeas, red wine vinegar, extra virgin olive oil, garlic, mint, fresh basil, thyme, fresh rosemary, fresh oregano, kalamata olives, green olives, salt

Taken from www.food.com/recipe/chickpea-salad-with-olives-213324 (may not work)