Chickpea, tomato and cucumber salad

Open the can of chickpeas and tip them into the colander. Rinse them under cold water to get rid of the extra salt and canning liquid.

Set the tomato on the cutting board and cut it into small cubes, about 1 cm. Toss out the seeds if you want to avoid too much liquid in the salad.

Peel the cucumber if you like, or just cut it in half lengthwise and scoop out the seeds with a spoon. Then cut the rest into small cubes.

Peel the red onion and cut it into thin slices. If you want to tone down its bite, soak it in cold water for 5 min before adding it.

In the salad bowl, add the drained chickpeas, the diced tomato and cucumber, and the sliced onion. Add half of the olive oil and half of the vinegar.

Add a pinch of salt and pepper. Mix well with the wooden spoon to spread the flavors. Taste and adjust if needed.

Cover the bowl with a clean dish towel and let the salad rest for 5 min at room temperature so the flavors come together.