In a large salad bowl, add the tomatoes, red onion, and parsley. Drizzle with the olive oil and lemon juice. Toss to combine. Add the chickpeas and toss again until well combined. Taste and season with more salt and pepper, if desired. Enjoy!
This chickpea tomato salad also makes great leftovers. They can be stored in an airtight container in the refrigerator for 2-3 days.