Wash and prepare vegetables: dice cucumber and tomatoes into 1/2-inch cubes. Scoop out seeds from tomatoes.

Soak diced onion in cold water for 10 minutes, then drain.

Rinse chickpeas in a colander under cold water and pat dry.

In a small bowl, whisk together olive oil, lemon juice, pressed garlic, Italian seasoning, and red pepper flakes.

In a large bowl, combine chickpeas, cucumber, tomatoes, onion, and parsley. Mix gently.

Pour dressing over salad mixture and toss gently to coat.

Season salad with salt and black pepper to taste and mix again gently.

Chill in the refrigerator for at least 15-30 minutes before serving.