2 c. canned chickpeas, drained and rinsed 

      1 small cucumber

       3 medium tomatoes

       1 small red onion, finely chopped

       3 TBSP fresh parsley, chopped

       1/2 c. pitted black olives

        1/4 c. lemon juice, or more to taste

       3/4 c. olive oil

       4 cloves garlic, crushed

       4 tsp. honey

Cut cucumber in half lengthways, scoop out seeds and cut into 1/2” slices.  Cut tomatoes into cubes roughly the same size as the chickpeas.  Cut olives in half.  Combine chickpeas, cucumber, tomato, onion, parsley, and olives in a serving bowl.  Combine lemon juice, oil, garlic, and honey in a jar with a lid and shake well.  Pour dressing over salad and toss lightly to combine.  Serve at room temperature.

Recipe from LastMinuteCooking.com