Ingredients

• 2 cans chickpeas, rinsed and drained

• 1 medium red bell pepper, chopped

• 1 ½ cups chopped fresh flat-leaf parsley (about 1 bunch)

• ½ cup chopped red onion (about ½ small)

• ½ cup chopped celery (about 2 ribs)

• 3 tablespoons extra-virgin olive oil

• 3 tablespoons lemon juice (from 1 to 1 ½ lemons), or more if needed

• 2 cloves garlic, pressed or minced

• ½ tsp salt & black pepper to taste