Egyptian Chickpea and Tomato Salad

In a large bowl, combine the rinsed and drained chickpeas, halved cherry tomatoes, diced cucumber, finely diced red onion, and chopped fresh parsley.

In a small separate bowl, whisk together the olive oil, fresh lemon juice, ground cumin, salt, and black pepper until well combined.

Pour the dressing over the chickpea and vegetable mixture.

Gently toss all the ingredients together until everything is evenly coated with the dressing.

Serve immediately as a light lunch or side dish.