Showcase delicious summer tomatoes in this satisfyingly crunchy salad.
Prepare chickpeas if using dried. Rinse and drain canned chickpeas.
Mix cooked chickpeas with minced garlic in a medium bowl and set aside to marinate.
Prepare tomatoes, scallions, fresh herbs, and hot peppers (if using) and toss in a large bowl to combine.
In a separate bowl or jar, make the vinaigrette.
Shred the cabbage and place in a serving bowl.
Toss cabbage with vinaigrette, reserving some vinaigrette.
Combine the garlic chickpeas and tomato mixture with the remaining vinaigrette and pour over shredded cabbage.
Adjust seasonings and enjoy!
Serve leftovers over pasta for a new take on pasta salad.