Turkish Chickpea Salad | Nohut Salatası

Drain the chickpeas in a colander, rinse thoroughly with cold water, and drain well. Place in a large salad bowl.

Deseed the pointed pepper and cut into thin rings. Quarter the cucumber lengthways and cut into bite-sized pieces. Halve the cherry tomatoes, finely dice the red onion, and halve the black olives. Add everything to the bowl with the chickpeas.

Wash the parsley and mint, shake dry, and finely chop the leaves. Peel the garlic and finely grate or crush it.