Prepare the chickpeas: Drain the chickpeas and rinse well. Strain excess water off, then spread the chickpeas out on a paper towel. Use another paper towel to pat the chickpeas on top and remove as much water as possible.

Prepare the onions: Peel the onion before slicing into very thin half moons. Leave the slices to soak in a bowl of cold water to remove their bite as you prepare the rest of the veggies.

Prepare the veggies: Chop the tomatoes and radishes. Core and de-seed the bell pepper before chopping them into a small dice similar in size to the radish and tomato pieces. Chop the herbs as well.

Make the dressing: In a small bowl or jar with lid, combine all the dressing ingredients together and whisk or shake until combined.

Assemble the salad: Transfer the dried chickpeas to a large bowl. Drain the onion slices and remove as much moisture as possible using a paper towel before adding them to the bowl, along with the rest of the chopped herbs and vegetables. Stir in the dressing until everything is well coated.

Serve and store: Add more salt if the salad is missing a savory note, more lemon juice if lacking brightness, and more extra virgin olive oil if it needs a little more richness, which will depend on the quality of the chickpeas you started with. Serve immediately or store in an airtight container in the fridge and enjoy within 3 days.