For dressing, transfer minced garlic to a small bowl. Squeeze
lemon over garlic, remove any seeds and sprinkle with a pinch of
salt. Allow it to rest for 10 minutes for flavors to mellow.
Whisk in olive oil, and season with salt and a few grinds of
black pepper. To give flavors time to develop, refrigerate for 1
hour. The dressing keeps in the refrigerator up to 3 days.
Toss chickpeas with 2 tablespoons of dressing. Refrigerate.
In a salad bowl combine cherry tomatoes and cucumber. Sprinkle
with salt and pepper and toss gently with a dollop of the
Add chickpeas and sprinkle with another pinch of salt and
pepper. Add an additional drizzle of dressing and toss in green
onions, adding additional dressing, if necessary, to coat. Makes