Chickpea salad with cucumber and tomatoes

Press the garlic clove into a bowl and add the remaining ingredients for the dressing.
Drain the chickpeas and put them in a large bowl. Wash the remaining vegetables.
Chop the parsley into small pieces. Cut the cucumber and tomatoes into small cubes and the spring onions into thin rings.
Add the vegetables to the chickpeas. Pour the dressing over them. Mix everything together. Let the salad sit in the fridge. Season with salt and pepper before serving.
Chickpea salad

Chickpea salad is not just for family meals, it is also great to take with you in your lunchbox. It can also be served as a side dish for grilling, as a starter or with all meat, fish and vegetable dishes.
When preparing it, remember that chickpeas are a very filling food: a small portion per person is enough as a side dish. If kept airtight, the mixed salad will keep in the fridge for up to four days.