Rinse the chickpeas under cold water in a colander to remove the starchy liquid.

Slice the cherry tomatoes in half, dice the cucumber and bell pepper, and finely chop the red onion and parsley.

In a large mixing bowl, combine the chickpeas, tomatoes, cucumber, onion, bell pepper, and parsley. Toss gently to mix.

In a small bowl, whisk together the lemon juice and olive oil. Pour over the salad mixture and season with salt and pepper. Toss well to coat.

Taste your salad and adjust the seasoning or add more lemon juice if desired.

Let the salad rest for about 10 minutes to meld flavors. Serve chilled or at room temperature.