Rinse the chickpeas under cold running water for about 30 seconds and pat them dry.

Chop the cucumber into small, bite-sized dice, halve the cherry tomatoes, and slice the red onion thinly.

In a mixing bowl, combine the rinsed chickpeas, diced cucumber, halved cherry tomatoes, sliced red onion, and chopped parsley.

Drizzle with the lemon juice and olive oil, and add salt and pepper to taste.

Toss all ingredients gently to coat with the dressing.

Let the salad rest for 10-15 minutes for the flavors to meld.

Serve chilled or at room temperature, paired with grilled meats or as a light main dish.