Drain and rinse the tinned chickpeas. Set aside in a large mixing bowl.
Quarter the tomatoes, remove the seeds and chop into a fine dice. Add to the chickpeas.
Cut the cucumber in half lengthwise, and scrape out the seeds with a spoon. Chop into a fine dice about the same size as the tomatoes. Add to the chickpeas.
Pick the leaves of all the herbs and finely chop. Add to the chickpeas.
Peel the clove of garlic, mince finely and add to the rest of the salad.
Season with salt, and set aside.
Zest and juice the lemon. Whisk in the olive oil.
Pour over the salad, mix well, and check the seasoning.
Allow to chill thoroughly before serving.
«This salad keeps very well: in fact, any left-overs are great in a packed lunch or for a picnic.»