Colorful Summer Chickpea Salad

Pour the canned chickpeas into a strainer, rinse them thoroughly under running water, and leave them to drain.

Wash the tomatoes and cucumber and cut them into pieces of your preferred size. If the cucumber has a thick skin, peel it before cutting. Peel the red onion and slice it thinly. Roughly chop the fresh parsley.

Transfer the drained chickpeas to a large bowl. Add the cucumber, tomatoes, red onion, and chopped parsley.

Season with salt, 3 tablespoons olive oil, and the juice of half a lemon, adding more lemon juice if needed. Toss everything together until well combined.

Gently fold in the crumbled 100 g feta cheese.

Divide the salad between serving bowls and sprinkle the 2 tablespoons toasted sesame seeds over the top before serving.