In a large bowl combine the olive oil, garlic, lemon zest, lemon juice and salt.
In a small skillet over medium-low heat toast the cumin seeds until aromatic- about 30 sec. Remove from the heat and crush them a bit, then add them to the bowl and stir. Add the chickpeas, tomatoes, cucumbers, red peppers, Greek cheese and parsley to the bowl and toss.
Transfer to a serving platter, season to taste and serve.
