A refreshing and flavorful salad combining chickpeas, crisp cucumber, and a zesty dressing.
Drain and rinse the chickpeas thoroughly.
Rinsing canned chickpeas removes excess sodium and improves their flavor.
Dice the cucumber and finely chop the red onion and parsley.
Use a sharp knife to ensure clean cuts and maintain the vegetables' texture.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper.
Whisking the dressing thoroughly emulsifies the oil and juice for a smooth consistency.
Combine the chickpeas, cucumber, red onion, and parsley in a large bowl.
Mix gently to avoid mashing the chickpeas.
Pour the dressing over the salad and toss to coat evenly.
Toss the salad just before serving to keep it fresh and crisp.
Serve immediately or refrigerate for up to 24 hours to allow flavors to meld.
Chilling the salad enhances the flavor as the ingredients marinate in the dressing.
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