Cucumber chickpea salad

Ingredients

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• 400 g Cooked chickpeas, drained
• 250 g Cucumber
• 200 g Tomatoes
• 3 tbsp Parsley
• 2 tbsp Olive oil
• 2 tbsp Lemon juice
• 1/2 tsp Fine salt

Equipment

• Kitchen scale and measuring spoons
• Colander or sieve
• Knife and cutting board
• Large bowl
• Whisk
• Serving spoon

Method

1. Drain and rinse the chickpeas. Dice the cucumber and tomatoes; chop the parsley.
2. Whisk the olive oil, lemon and salt in a large bowl.
3. Add everything else, toss gently and taste before serving.