Chickpeas and Fresh Herbs Salad

2 (14 ounce) cans chickpeas, rinsed and drained
1 small red onion, chopped
3 tablespoon fresh flat parsley, chopped
1 tablespoon fresh oregano, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
3 Roma tomatoes, diced
½ cup Kalamata olives, pitted and diced

Dressing:

¼ cup olive oil
3 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
2 cloves garlic, crushed
Salt and pepper

In a large bowl combine chickpeas, onion, parsley, oregano, rosemary, thyme, tomatoes, and olives. Whisk the dressing ingredients together; add to the salad, tossing to coat well. Let salad sit at room temperature for 30 minutes before serving.

Serve: This delicious salad, combined with grilled stuffed feta cheese pita bread, is a great easy meal.