Chickpea Salad, 3 Ways

Chickpea Salad, 3 Ways

https://www.thekitchn.com/recipe-chopped-chickpea-salad-241999

Ingredients (for the dressing):
For the dressing:
1/3 cup red wine vinegar
2 cloves garlic, minced
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup olive oil

Ingredients: Salad (Italian)
2 (15-ounce) cans garbanzo beans, drained and rinsed
1 1/2 cups grape or cherry tomatoes, halved
1 cup small fresh mozzarella balls (bocconcini)
2 roasted red peppers (about 1 cup), diced
1 cup arugula
1/2 cup small-dice red onion
1/2 cup fresh basil leaves, thinly sliced

Ingredients: Salad (Greek)
Version 2: Greek
2 (15-ounce) cans chickpeas, drained and rinsed
1 1/2 cups grape or cherry tomatoes, halved
1 medium red or yellow bell pepper, cored, seeded, and diced
1 medium cucumber, quartered and cut into 1/2-inch slices
1 cup chopped romaine lettuce
3/4 cup pitted kalamata olives
1/2 cup small-dice red onion
1/2 cup crumbled feta cheese

Ingredients: Salad (a white person's guess at Vietnamese? The website states "Asian," but the notion of "pan-Asian" food is kind of fucked up)
2 (15-ounce) cans chickpeas, drained and rinsed
1 medium cucumber, quartered lengthwise and cut into 1/2-inch slices
1 cup shredded red cabbage
2 medium carrots, peeled and diced
1/2 cup small-dice red onion
1/2 cup coarsely chopped fresh cilantro
1/2 cup unsalted roasted peanuts, coarsely chopped