Strain the liquid from the garbanzos and rinse with cold water.

Peel the cucumber, split in half and slice in half again. Then slice into little triangles. Season the cucumbers lightly with a little salt to release some of their water and bitterness.

Wash and dice the tomatoes. Dice the roasted peppers and slice the onion thinly or dice it into small dice.

Place all the ingredients in a bowl, add the vinegar, mustard, chopped parsley and season with salt and pepper. Mix all ingredients together and add the olive oil. Check for seasoning. Enjoy!

Tip: Add the vinegar first and season the salad. Otherwise the oil will coat the ingredients and they will not absorb as much flavor.
This recipe can easily be doubled to accommodate more hungry people.
Make the salad a day early, all the flavors will intensify.
Use a variety of herbs to change the flavor.