1. Dressing: In a bowl, whisk together vinegar, olive oil, agave syrup, garlic, salt, and pepper until emulsified. You can also use a blender here and just toss the garlic in with everything else and it will mince and emulsify for you.
2. In another bowl, combine remaining ingredients (garbanzo beans, tomato, cucumber, onion, scallion greens, basil, and parsley).
3. Toss with dressing.
4. Serve at room temperature, preferably when you just get home from the Farmer's Market where you got your veggies. I served this for a light summer lunch with some other things we picked up - sliced ciabatta bread, garlic spread and hot pepper jelly. We also had some mixed olives in the fridge so we had some of those too.
You can add anything you want to this. But be sure not to over dress or over season. I purposely avoided lemon and other strong flavors so as not to overpower the delicate taste of the fresh veggies. This also makes for a great picnic item with items like mentioned above. Pack some wine in a thermos, a blanket and some utensils and enjoy!
Source of recipe: I wrote this recipe.