Drain the chickpeas well. Halve the cucumber lengthways and remove the stones. Then cut into 1 cm thick slices. Finely dice the tomatoes (approx. 1 cm) and finely chop the onion. Put the chickpeas, cucumber, tomatoes, diced onion and olives with the chopped parsley in a bowl.
Press the garlic. Make a marinade from olive oil, lemon juice, honey and garlic. This works very well in a lockable glass. All ingredients come in, then close tightly and shake well. Fold the marinade into the remaining ingredients. Let it steep and serve at room temperature.
Tip:
This salad can be prepared and stored in the refrigerator up to two days before consumption.