Make the Dressing: In a medium bowl, whisk together 4 tablespoons of extra virgin olive oil, 4 tablespoons of red wine vinegar, 4 tablespoons of lemon juice, 1 tablespoon of honey, 1 teaspoon chopped garlic cloves, 1 tablespoon of Dijon mustard, 1 teaspoon of salt, ½ teaspoon of fresh ground pepper, and ¼ teaspoon of red pepper flakes until well combined.

Prepare the Garbanzo Beans: Drain and rinse 4 cans of garbanzo beans. In a large bowl, combine the beans with the chopped red onion and pour the dressing over them. Mix until the beans and onion are fully coated. Let this mixture marinate for at least an hour, or up to 24 hours, to allow the flavors to meld.

Chop the Veggies: Finely chop ½ cup of red bell pepper, ½ cup of cherry tomatoes, 1 cup of English cucumbers, and 1 cup of mixed fresh herbs (dill, green onion, mint, parsley).

Combine and Serve: Add the chopped veggies to the marinated garbanzo beans. Mix until all the ingredients are well combined. Taste and adjust seasoning if necessary. Serve immediately or store in an airtight container in the refrigerator for up to three days.