Spicy Chickpea Salad

1 	clove garlic, minced
1 	serrano pepper, seeded, ribs removed and finely diced
½	small red onion, diced
½	lemon, juiced
3 	tablespoons red wine vinegar
¼	cup olive oil
	Salt and freshly ground black pepper
1 	(15.5-ounce) can chickpeas, drained and rinsed
½	pint cherry tomatoes, halved
½	bunch mint, leaves roughly chopped
½	bunch cilantro, leaves roughly chopped
1 	head butter lettuce, shredded

Combine the garlic, pepper, red onion, lemon juice, red wine vinegar, olive oil and salt and pepper, to taste, in a large bowl. 
Add the chickpeas, tomatoes, mint, and cilantro. Season with salt and pepper, to taste, and toss in the lettuce. 

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