Pick over the chick-peas and discard any stones. Place the chick-peas in a bowl, cover with water and soak 4 hours or overnight.
The next day, drain and place in a saucepan with enough water to cover by 2 inches. Simmer until the skins begin to crack and the beans are tender, 45 to 60 minutes. Drain and place in a bowl.
While the chickpeas are still warm, add the vinegar and 1 teaspoon salt and stir together.In a large bowl,
Whisk together the garlic, and olive oil. Season with salt and pepper. Add the herbs, chick-peas, olives, and red onion and toss well. Season with salt, pepper, and additional vinegar, if needed.
Place on a plate and serve at room temperature.