Chickpea salad (Turkish-inspired)

This was sort of a blend of several salad recipes I had done during Turkish month.
Ingredients:

• 1 cup dried garbanzo beans, cooked
• one tomato
• 3/4 cup chopped parsley
• 1/4 cup chopped mint
• pinch of ground coriander
• 3 tablespoons dressing:  50/50 lemon juice and olive oil with salt and pepper to taste

Preparing the chickpeas:

• soaked for 24 hours
• simmer for one hour

By the end of cooking, many of the garbanzo bean skins were coming off and some of the beans/peas were splitting in half.  Undesirable in my opinion.

In the end, I thought this salad turned out really well: meaty from the beans, fresh with the parsley and interesting flavor with the mint and coriander.