Persian Herb and Chickpea Salad (Salad-e Nokhod va Sabzi)

In a large bowl, combine the rinsed and drained chickpeas, finely chopped fresh parsley, dill, and mint.

Add the finely diced red onion and diced cucumber to the bowl with the chickpeas and herbs.

In a small separate bowl, whisk together the fresh lemon juice, extra virgin olive oil, salt, and black pepper to create the dressing.

Pour the dressing over the chickpea and herb mixture.

Gently toss all the ingredients together until everything is well combined and coated with the dressing.

Serve immediately or chill for at least 15 minutes for enhanced flavors.