Cut off the peels of the tangelos and cut the segments away from the membranes (see How to Segment Citrus Fruits). Work over a bowl so that all of the juices are captured. Squeeze the extra juice out of the remaining membranes.
Place the tangelo segments in a bowl, and mix with the chickpeas, lemon zest and parsley.
Toss with the dressing. Serve.
In a small bowl, whisk together the olive oil, tangelo juice, lemon juice, cumin, agave nectar, pepper and salt. Stir in the mint and basil.