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.