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Favorite Chickpea Salad

Note: Easily Doubled

By Cookie and Kate

Recipe Link

Ingredients

• 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

Directions

1. In a medium bowl, combine all of the ingredients. Toss until combined. Taste and add additional lemon juice, salt, or pepper if necessary.
2. Serve immediately, or chill until you’re ready to serve. Leftovers keep well, covered in the refrigerator, for up to 4 days.