400 g

chickpeas, drained & rinsed

1 small

cucumber, diced

1 cup

cherry tomatoes, halved

0.5

red bell pepper, diced

0.25

red onion, finely chopped

2 Tbsp

fresh parsley, chopped

2 Tbsp

extra-virgin olive oil

1 Tbsp

fresh lemon juice

Sea salt & black pepper to taste

In a large bowl combine chickpeas, cucumber, tomatoes, bell pepper, red onion and parsley.

Drizzle with olive oil and lemon juice.

Season with salt and pepper; toss to coat.

Serve immediately or chill up to 2 days.