Prepare the vegetables

• Drain and rinse the chickpeas in a colander.
• Dice the cucumber, halve the cherry tomatoes and finely dice the red onion.
• Chop the parsley.

Make the dressing

• In a mixing bowl, whisk the olive oil with the lemon juice, salt and black pepper.

Combine the salad

• Add the chickpeas, cucumber, cherry tomatoes, red onion and parsley to the bowl.
• Toss everything until evenly coated with the dressing.

Rest and serve

• Let the salad sit so the flavors blend, then serve or portion into meal-prep containers.