Provencal Chickpea Salad

1/4 cup red wine vinegar
1 tablespoon extravirgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
4 garlic cloves, minced
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), drained
3/4 cup diced red onion
1/4 cup pitted ni?oise olives
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme


Combine the first 5 ingredients in a small bowl. Combine chickpeas and remaining ingredients in a large bowl. Pour vinegar mixture over salad, tossing gently.
from Cooking Light