Drain the chickpeas in a colander and rinse under cold water until the water runs clear. Shake off excess water and let drain while you prep everything else. Dry chickpeas better absorb dressing.

Halve the cherry tomatoes, dice the cucumber into half-inch pieces, thinly slice the red onion, and tear the basil leaves with your hands (this prevents bruising). Add everything to a large mixing bowl along with the mozzarella pearls.

In a small bowl, whisk together the olive oil, balsamic glaze, red wine vinegar, minced garlic, salt, and pepper until emulsified. The glaze is thick, so take an extra 30 seconds to fully incorporate it.

Add the drained chickpeas to the bowl with the vegetables. Pour the dressing over everything and toss gently but thoroughly, making sure the chickpeas get coated. Let sit for 5 minutes so the flavors meld, then taste and adjust salt if needed.

Serve immediately at room temperature, or refrigerate for up to 3 days. The salad actually improves after a few hours as the chickpeas absorb the dressing.