Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 garlic clove, grated
• 1 teaspoon Dijon mustard
• 1 teaspoon sea salt
• to taste freshly ground black pepper
• 3 cups cooked chickpeas, drained and rinsed
• 2 cups mixed yellow and red grape tomatoes, halved
• 1/2 English cucumber, diced
• 1/2 cup pickled red onions
• 1/2 cup kalamata olives, pitted and halved
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh mint, plus whole mint leaves for garnish