INGREDIENTS
2 15 ounce cans
chickpeas (garbanzo beans) (rinsed and drained)
1
medium green bell pepper (seeds and stem removed, chopped)
1 1/2 cups
fresh flat-leaf parsley (chopped, about 1 bunch)
1/2 cup
red onion (minced)
1/2 cup
celery (chopped)
1
avocado (peeled, pit removed, chopped)
1 cup
grape tomatoes (halved)
2 cloves
garlic (minced)
3 tbsp
olive oil (extra virgin )
3 tbsp
lemon juice (from 1 to 1½ lemons)
1/2 tsp
kosher salt
1/2 tsp
black pepper (freshly ground )