Ingredients

• 1 x 400 g can Rhodes Quality Chickpeas, drained
• English cucumber, cubed
• 250 g cherry tomatoes, quartered
• red onion, finely chopped
• 45 ml (3 Tbsp) chopped flat-leaf parsley

Dressing

• 30 ml (2 Tbsp) olive oil
• juice of lemon
• 1 ml paprika
• salt and freshly cracked black pepper

Method

1. Place the Rhodes Quality Chickpeas into a large salad bowl.
2. Add the cucumbers, tomatoes, onion and parsley.
3. Toss to mix.
4. Whisk together the olive oil, lemon juice and paprika.
5. Season to taste.
6. Drizzle the dressing over the salad and toss to coat.
7. Adjust seasoning and chill until serving.