Ingredients
2 cans chickpeas (15 ounces each), rinsed and drained
1 small red onion, finely chopped
1 small red bell pepper, finely chopped
A few ribs celery and leafy tops, chopped
1 clove garlic, minced or grated, then grinded into a paste with salt
1/2 teaspoon crushed red pepper flakes
2 tablespoons rosemary, finely chopped (a few sprigs)
2 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil (EVOO)
Salt and freshly ground black pepper
Directions
Combine the chickpeas with the onions, peppers, celery, garlic, crushed red pepper and rosemary in a medium size bowl. Dress the salad with the red wine vinegar, EVOO, salt and pepper.