In a large bowl, whisk together the olive oil, lemon juice, garlic, mustard, salt, and several grinds of pepper.
Extra: On a baking sheet, roast chickpeas with oil, salt, oregano, paprika, and garlic powder for 25-30 mins at 350° F
Add the chickpeas, tomatoes, cucumber, pickled onions, and olives and toss to coat. Add the parsley, dill, and mint and toss again.
Season to taste, garnish with fresh mint leaves, and serve.
