Place the lemon juice, oil, garlic, and honey in a small bowl or bottle, wisk, or shake well.
Cut the cucumber in half lengthways, scoop out the seeds and cut into 1 cm (½ inch) slices. Cut the tomatoes into cubes roughly the same size as the chickpeas, cucumber, onion, parsley, and olives in the serving bowl.
Pour the dressing over the salad and toss lightly to combine. Serve at room temperature.
Use canned chickpeas to make a quick salad - I use organic canned chickpeas
This salad last 2 - 4 days in the refrigerator
Use Fresh Herbs to make this salad. Fresh Parsley adds tons of flavor. Use Cilantro if preferred.