– 1 can chickpeas, drained and rinsed – 1 cucumber, diced – 1 tomato, chopped – 1/4 red onion, finely chopped – 1/4 cup parsley, chopped – 2 tbsp olive oil – 1 tbsp lemon juice – Salt and pepper to taste
Start by draining and rinsing the canned chickpeas thoroughly under cold water, then place them in a large mixing bowl for the salad base.
Dice the cucumber and tomato into small bite-sized pieces. Finely chop the red onion and parsley, then add all these fresh ingredients to the bowl.
Drizzle the olive oil and lemon juice over the salad mixture. Season with salt and pepper according to your taste for a perfect balance of flavor.
Toss everything gently using a large spoon, making sure all ingredients are well coated with the lemon dressing for even flavor in each bite.
Let the salad sit for about 10 minutes to allow the flavors to blend. Serve chilled or at room temperature as a light, healthy meal or side dish.