1 cup dried chickpeas (garbanzo beans) soaked overnight and cooked (or can use 2 cans garbanzo beans, well rinsed and drained)
1 T + 3 T red wine vinegar
2 tsp. fresh lemon juice
2 cups diced plum tomatoes, cut in 1/2 inch pieces then drained (can also use cherry tomatoes but drain well)
1/2 cup Kalamata olives, sliced into lengthwise slivers
3/4 cup chopped red onion (about half of a large red onion)
5 T best quality extra virgin olive oil
1/2 cup chopped fresh basil (or more)
1/4 cup chopped parsley (or more)
salt and fresh ground black pepper to taste