Mediterranean Chickpea Salad

Name: Mediterranean Chickpea Salad
Ingredients: 8 ounces (about 1 ½ cups) dried chickpeas, soaked, liquid reserved; 1 ¼ teaspoons coarse salt; 1 garlic clove, minced; 16 whole black peppercorns, crushed; 3 tablespoons sherry vinegar; 2 tablespoons extra-virgin olive oil; ¾ teaspoon dried oregano; 2 cups (8 ounces) yellow or red cherry tomatoes, halved; ½ English cucumber (8 ounces), peeled and cut into ½-inch dice; ½ green bell pepper, ribs and seeds removed, cut into ½-inch dice (1 cup); 2 carrots (4 ounces), cut into ½-inch dice; 3 scallions, sliced into ½-inch pieces; 3 tablespoons coarsely chopped fresh flat-leaf parsley; 2 tablespoons shredded fresh basil