Ingredients
The following ingredients have 4 Servings
- 2 cans (15 ounces each) chickpeas, rinsed and drained, or 3 cups cooked chickpeas
- 1 medium red bell pepper, chopped
- 1 1/2 cups chopped fresh flat-leaf parsley (about 1 bunch)
- 1/2 cup chopped red onion (about 1/2 small)
- 1/2 cup chopped celery (about 2 ribs)
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons lemon juice (from 1 to 1 1/2 lemons), or more if needed
- 2 cloves garlic, pressed or minced
- 1/2 teaspoon fine salt
- Freshly ground black pepper, to taste
Instruction
- In a medium bowl, combine all of the ingredients. Toss until combined. Taste and add additional lemon juice, salt, or pepper if necessary.
- Serve immediately, or chill until you’re ready to serve. Leftovers keep well, covered in the refrigerator, for up to 4 days.