Chickpea Salad With Provençal Herbs And Olives

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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 niçoise olives

1 tablespoon chopped fresh flat-leaf parsley

1 teaspoon chopped fresh oregano

1 teaspoon chopped fresh rosemary

1 teaspoon chopped fresh thyme

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