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Combine the salad ingredients in a large bowl.
In a small bowl, whisk together the dressing ingredients. Pour the dressing over the chickpea salad, and toss the ingredients to evenly coat the salad ingredients with the dressing.
I like to let the salad marinate in the dressing for a couple of hours before serving. But you may also serve the salad immediately, if desired. If you're going to prep the salad in advance, place it in an air-tight container first, and then place it in the fridge.
The salad keeps in my fridge for about 3-4 days, so it's great to make in advance for easy lunches. The tomatoes will soften in the fridge, so keep this in mind if you're not a fan of softer tomatoes.