2 ½ cups canned chickpeas

1 ½ cup finely diced red onion

½ cup chopped red bell pepper

½ cup chopped green peppers

6 tablespoons extra-virgin olive oil

4 minced garlic cloves

½ to 1 minced jalapeno chili

½ teaspoon finely chopped thyme

½ teaspoon finely chopped mint

½ teaspoon finely chopped tarragon

½ teaspoon finely chopped parsley

½ teaspoon finely chopped cilantro

1 ½ tablespoons ground cumin

1 to 2 tablespoons red wine vinegar

1 tablespoon fresh cilantro leaves for garnish

Salt and ground black pepper to taste

 

Drain canned chickpeas and rinse them. Place chickpeas, red bell peppers, green bell peppers and onions in bowl and toss together. In a separate bowl, place garlic, jalapeno, mint, tarragon, parsley, cilantro, cumin and thyme. Whisk in olive oil to make vinaigrette. Taste vinaigrette and season with salt, pepper and vinegar as needed. Toss chickpea mixture with vinaigrette to coat. Garnish with cilantro and serve at room temperature or chilled.