For this recipe, I recommend using canned chickpeas.

1 1/2 cup canned chickpeas
4 carrots
1 bunch of scallions
1 medium cucumber
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons fresh lemon juice
1 red bell pepper, seeded and thinly sliced

Drain the chickpeas and transfer them to a large salad bowl. Peel and slice the carrots. Cut the scallions into thin strips. Slice the cucumber with the skin on, then cut each slice into fourths. Add the carrots, scallions, and cucumber to the salad bowl and mix together. Stir in the salt and pepper and sprinkle with lemon juice. Toss the salad together. Arrange the slices of red pepper on top of the salad. Serve immediately or refrigerate.

Serves 4