Ingredient:

• 2 cans (15 ounces each) chickpeas, rinsed and drained, or 3 cups cooked chickpeas
• 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 teaspoon fine salt
• Freshly ground black pepper, to taste