1
Wash and dry produce.
Dice tomato into 1⁄4-inch pieces. Halve cucumber lengthwise; slice into 1⁄4-inch-thick half-moons. Halve, peel, and mince shallot. Zest and quarter lemon. Finely chop parsley. Drain and rinse half the chickpeas (all for 4 servings); pat dry with paper towels. Trim and discard root end from lettuce; separate leaves.