If you are using spring onions, trim the ends while leaving a large portion of the green stems. Wash the parsley, cutting off the stems and set it aside to drain. On a wooden board, finely chop the onion and the parsley. Put them in a deep salad bowl, add the cooled chickpeas, the seasonings and the spices and mix thoroughly.

This salad is delicious when leftover, just make sure to refrigerate it in an airtight container. Add some chopped tomatoes for a light lunch.