Mediterranean Chickpea Salad

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8 ounces (about 1 1/2 cups) dried chickpeas, soaked, liquid reserved

1 1/4 teaspoons coarse salt

1 garlic clove, minced

16 whole black peppercorns, crushed

3 tablespoons sherry vinegar

2 tablespoons extra-virgin olive oil

3/4 teaspoon dried oregano

2 cups (8 ounces) yellow or red cherry tomatoes, halved

1/2 English cucumber (8 ounces), peeled and cut into 1/2-inch dice

1/2 green bell pepper, ribs and seeds removed, cut into 1/2-inch dice (1 cup)

2 carrots (4 ounces), cut into 1/2-inch dice

3 scallions, sliced into 1/2-inch pieces

3 tablespoons coarsely chopped fresh flat-leaf parsley

2 tablespoons shredded fresh basil

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