Rinse and drain the chickpeas thoroughly and chop the cucumber, red onion, and parsley into bite-sized pieces.

In a large bowl, combine the chickpeas, pomegranate seeds, cucumber, red onion, and parsley. Toss gently.

Whisk together the olive oil, lemon juice, salt, and pepper in a small bowl or jar until well emulsified.

Pour the dressing over the salad and fold gently until everything is coated.

Refrigerate the salad for 15-30 minutes to allow flavors to meld.

Transfer to serving bowls and garnish with extra pomegranate seeds or parsley.