Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      head          garlic -- papery
                        husks removed
   2      15 oz cans    chickpeas -- drained
   1      tablespoon    chopped fresh basil
   2      tablespoons   balsamic vinegar
   3      medium        tomatoes -- cut into 1/2"
   1      teaspoon      ground cumin
   1      teaspoon      salt
     1/2  teaspoon      pepper

Preparation:

Preheat oven to 425. Slice 1/4" off top of head of garlic. Wrap garlic in foil. In small baking dish, roast garlic until it turns buttery soft, 30 to 40 mins. Let stand 10 mins. to cool. Meanwhile, in serving bowl, mix chickpeas with basil and vinegar. Set aside. When garlic is cool enough to handle, squeeze out each clove into bean mixture. Stir well to coat beans. Toss with diced tomatoes. Season with cumin, salt, and pepper. Serve at room temperature. (Excessive salt?)