Wash and dry all vegetables thoroughly to keep the salad fresh longer.
Chop cabbage, cucumber, bell peppers, and carrots into bite-sized pieces.
In a large mixing bowl, combine chickpeas with all chopped vegetables.
Add sunflower seeds for crunch and extra nutrition.
In a small bowl, whisk olive oil, lemon juice, salt, and black pepper to prepare the dressing.
Pour the dressing over the salad and toss gently until everything is evenly coated.
Store in an airtight container in the refrigerator. Serve chilled and mix before eating.