- 1 can chickpeas
- 1 Persian cucumber
- 1 Roma tomato
- 1/2 red pepper
- 1/8 cup red onion
- 1 lemon juiced
- 1 tablespoon parsley
- 1/4 teaspoon kosher salt
- Chop up the vegetables into bite size pieces and mix into a bowl with the chickpeas.
- Chop the parsley and mix with the lemon juice and salt.
- Pour the lemon juice and parsley mixture over the salad and toss to combine.
- Refrigerate until ready to serve.