Chickpea Salad - Fresh-Pressed Olive Oil

Ingredients

• 1/4 cup extra virgin olive oil
• 1 tablespoon lemon juice
• 1/8 cup red wine vinegar
• 1/2 teaspoon kosher salt, or more to taste
• 1/4 teaspoon hot red pepper flakes
• 1/4 teaspoon dried oregano
• 5 to 6 turns on a pepper mill (black peppercorns)
• One 15.5-ounce can chickpeas, rinsed and drained
• 1 cup seeded and diced cucumber
• 1/2 cup halved cherry tomatoes
• 8 fresh basil leaves, torn into pieces