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Heat oil in a medium saute pan add minced garlic until fragrant. Drain barganzo beans and add to pan with oregano. Stir and cook for about 5 minutes on low heat, just sizzling and not overcooked. Mix cucumber, onion, tomatoes and green pepper in a large bowl. Add cooked chickpeas, lemon juice and spices. Pro tip: soaking onion in water for 10-15 mins apparently makes them less potent when fresh.