Instructions

1. Rinse and drain 1 can (15 ounces) of chickpeas under cold water, then pat them dry with a paper towel.
2. In a large mixing bowl, add the drained chickpeas, diced cucumber, halved cherry tomatoes, diced red onion, and chopped parsley.
3. In a separate small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until well combined.
4. Pour the dressing over the salad mixture and gently toss everything together until the ingredients are evenly coated.
5. Let the salad sit for at least 10 minutes to allow the flavors to meld.
6. Serve the salad in individual bowls, garnished with additional parsley if desired.