Mediterranean Chickpea Salad

Drain and rinse the tinned chickpeas under cold water, then leave them to drain.

Cut the tomato into small cubes.

Peel the cucumber if you like, then cut it into small cubes.

Finely chop the red onion; if you prefer a milder flavour, soak it in cold water for a few minutes.

Cut the green pepper into small cubes.

Roughly chop the parsley.

In a large bowl, combine the chickpeas, tomato, cucumber, onion, pepper and parsley.

In a small bowl, mix the olive oil and lemon juice, then season with fine salt and freshly ground black pepper to taste.

Pour the dressing over the salad and gently toss until everything is well coated.

Cover and chill in the fridge for at least 15 minutes before serving.