Drain and rinse one can of chickpeas under cold water for about 30 seconds until thoroughly clean.

Dice one medium cucumber, one red bell pepper, and half of a red onion into small, bite-sized pieces. Halve about a cup of cherry tomatoes.

Combine the drained chickpeas, chopped cucumber, red bell pepper, halved cherry tomatoes, diced red onion, and parsley in a large mixing bowl.

Drizzle your desired amount of lemon vinaigrette over the salad mixture and gently toss to coat.

Taste the salad and adjust seasoning as needed. Serve immediately or refrigerate for at least 30 minutes.