Cook 1 cup of chickpeas if using dried chickpeas, or drain and rinse canned chickpeas.

Dice 1/2 cup of cucumber.

Halve 1/2 cup of cherry tomatoes.

Shred 1/4 cup of carrots.

Dice 1/4 cup of red bell pepper.

Crumble 1/4 cup of feta cheese (optional).

Chop 1/4 cup of fresh parsley.

Make the Dressing: In a small bowl, combine 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 teaspoon of ground cumin, and a pinch of salt and pepper. Whisk until well mixed.

Assemble the Bowl: In a large mixing bowl, combine the cooked chickpeas, diced cucumber, halved cherry tomatoes, shredded carrots, diced red bell pepper, crumbled feta cheese (if using), and chopped fresh parsley.

Add the Dressing: Pour the prepared dressing over the chickpea mixture.

Toss the Salad: Gently toss all the ingredients together until the chickpeas and vegetables are evenly coated with the dressing.

Serve: Divide the chickpea salad into two bowls. Serve immediately and enjoy your nutritious and flavorful Chickpea Bowl!