Instructions

1. Start by gathering all your ingredients: canned chickpeas, cucumber, cherry tomatoes, red onion, parsley, olive oil, lemon juice, salt, and pepper.
2. Open the can of chickpeas and drain them in a colander. Rinse them under cold water to remove excess sodium and any canning liquid. Allow them to drain thoroughly.
3. While the chickpeas are draining, wash the cucumber and cherry tomatoes. Dice the cucumber into small cubes, and cut the cherry tomatoes in half.
4. Peel the red onion and finely chop it. If you prefer a milder flavor, you can soak the chopped onion in cold water for a few minutes, then drain it before adding to the salad.
5. Rinse the parsley under cold water, shake off excess moisture, and finely chop the leaves. Discard the stems.
6. In a large mixing bowl, combine the drained chickpeas, diced cucumber, halved cherry tomatoes, chopped red onion, and parsley.
7. In a small bowl, whisk together the olive oil and lemon juice. Season the dressing with salt and pepper to taste.
8. Pour the dressing over the salad ingredients in the mixing bowl. Gently toss everything together until the chickpeas and vegetables are well coated with the dressing.
9. Let the salad sit for about 5 minutes to allow the flavors to meld. This can be done at room temperature or in the refrigerator for a cooler salad.
10. Before serving, give the salad another gentle toss. Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice as desired.
11. Serve the marinated chickpea salad in bowls or on a platter, garnished with additional parsley if desired. Enjoy your refreshing Mediterranean dish!