Total time: 20 minutes, plus 1 hour to stand ( Make ahead: Up to 4 hours, chilled airtight; add parsley just before serving.)

2 t. ground cumin 
1/4 c. extra-virgin olive oil 
Zest of 1 large lemon 
1 T. lemon juice 
1 t. minced garlic 
1 t. kosher salt 
1/2 t. freshly ground black pepper 
1 LB bell peppers (all one color, or a mix)
4 oz cucumber 
1 can (15.5 oz.) chickpeas (garbanzos), rinsed and drained (approx. 1 3/4 c.)
1 c. loosely packed flat-leaf parsley, leaves torn into large pieces

Toast cumin in a small frying pan over medium-high heat, stirring often, until fragrant, about 2 minutes. Pour from pan into a large bowl. Stir in oil, lemon zest and juice, garlic, salt, and black pepper.

Seed peppers and cut into 1" to 1 1/2" pieces. Slice cucumber into 1/4" rounds and cut in half again if large. Add peppers, cucumber, and chickpeas to salad dressing and toss to blend well. Let stand about 1 hour, then stir in parsley.

Serves: 4 (makes 5 1/2 c.)