Heat 1 tablespoon olive oil and add cooked chickpeas and shake in between and let it crisp up for 7 minutes.

In another bowl add remaining olive oil, salt, lemon juice, balsamic vinegar, chili powder, cumin powder, pepper and green onion (if using) and mix well and set aside

In a large bowl add chickpeas, tomatoes, cilantro and vinaigrette and gently fold them so that tomatoes will not be crushed. And enjoy with extra cilantro and sprinkle with pepper if you want.