1.  Strain the chickpeas in a colander or fine mesh sieve. Rinse them well to remove the canning liquid.

2.  Place the rinsed chickpeas in a salad bowl.

3.  Peel, quarter and chop the cucumber and place it in the bowl with the chickpeas.

 

 

 

4.  Rinse and dice the tomato and add it to the salad bowl as well.

5.  Rinse the scallions. Remove and discard the root end. Chop the scallions, including the green tops, and add them to the salad bowl.

6.  To the salad bowl add the vinegar and olive oil as well as a pinch of salt and pepper. Toss the ingredients in the bowl to combine well.

7.  Taste the salad and add more salt, pepper, vinegar and/or olive oil to suit your taste.

8.  Serve the salad cold or at room temperature.

Notes

You can make this salad the night before and store it in the refrigerator overnight. This will help to amalgamate the flavors better. Just before serving, toss the salad so that the liquids that have settled to the bottom of the bowl overnight will be redistributed throughout the salad.