In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil glistens, add the drained and rinsed chickpeas, stirring to coat them evenly in the oil. Sauté for about 1 minute until they are heated through and slightly shimmery.

Sprinkle in the garam masala, smoked paprika, ground cinnamon, turmeric, ground cloves, black pepper, and salt. Cook the chickpeas for an additional 5 minutes, stirring frequently until they are fragrant and have taken on a reddish hue. Remove the skillet from heat and transfer the chickpeas to a large mixing bowl.

In the same skillet, add another tablespoon of olive oil, then toss in the finely chopped sweet onion and minced garlic. Sauté for 3-4 minutes over medium heat, stirring occasionally, until the onions are soft and translucent.

Add the chopped red peppers and sun-dried tomatoes to the skillet. Season with salt and cook for an additional 2 minutes, stirring constantly until the peppers are tender yet still retain some crunch.

Remove the skillet from the heat and allow the mixture to cool slightly for about 2 minutes. Then whisk in the red wine vinegar, sumac, chili powder, cumin, and additional salt to taste.

In the bowl with the chickpeas, add the sautéed vegetable mixture along with the shredded red cabbage, chopped cilantro, fresh basil, and a squeeze of lemon juice. Toss everything together to ensure an even distribution of flavors.

Serve warm or chilled, garnished with extra herbs and a drizzle of olive oil.