- Slice the pepper and carrots, cut spring onions into small pieces, thickly slice cucumber then cut slices into quarters, drain chickpeas, set them aside.
- In a large bowl, add chickpeas, carrots, cucumber and scallions and mix well. Seasoning according to taste then drizzle lemon juice. Toss gently with the help of two spoons.
- Arrange the slices of sweet pepper on top of chickpea salad. Serve immediately.