Marinated Chickpea Salad With Radishes And Cucumber

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1/4 cup extra-virgin olive oil

2 tablespoons fresh lemon juice

1 garlic clove, minced

1/2 teaspoon finely grated lemon zest

1/4 teaspoon ground cumin

Salt and freshly ground pepper

One 19-ounce can chickpeas, drained and rinsed

1 pound seedless European or Kirby cucumbers, thinly sliced crosswise

6 large red radishes, thinly sliced

1/2 medium red onion, thinly sliced

1/4 cup finely chopped flat-leaf parsley

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