Drain the chickpeas and leave them to drip dry. Peel the cucumber; dice it and the unpeeled tomatoes, finely dice onion and chop parsley.

Ingredients

• 480 gChickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt
• 350 gTomatoes, red, ripe, raw, year round average
• 250 gCucumber, peeled, raw
• 100 gOnions, raw
• 20 gParsley, fresh
• 20 gOil, olive, salad or cooking
• 50 gLemon juice, raw
• 3 gSalt, table

Method

1. Drain the chickpeas and leave them to drip dry. Peel the cucumber; dice it and the unpeeled tomatoes, finely dice onion and chop parsley.
2. Mix the chickpeas with the vegetables and parsley in a large bowl.
3. Whisk lemon juice with 20 g oil and salt, then mix into the salad.