Chickpea Cucumber Salad - The Bite Journal

Ingredients

• 1½ cups canned chickpeas, drained and rinsed
• 1 large cucumber, diced
• 1 cup cherry tomatoes, halved
• ¼ red onion, finely chopped
• ¼ cup fresh parsley, chopped
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 clove garlic, minced
• ½ tsp salt
• ¼ tsp freshly ground black pepper