Ingredients
2 15- ounce cans chickpeas garbanzo beans, 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
1/2 cup chopped celery plus leaves about 2 ribs
3 tablespoons extra virgin olive oil
3 tablespoons lemon juice from 1 to 1 1/2 lemons
2 cloves garlic pressed or minced
1/2 teaspoon kosher salt and freshly ground black pepper