In a large bowl, add the chickpeas, bell pepper, parsley, red onion, and celery.
In a small bowl, whisk together the olive oil, lemon juice and garlic, and season to taste with the kosher salt and freshly ground black pepper. Add the dressing to the chickpea mixture and toss to coat.
Serve immediately or chill up to 4 days. Before serving, add more salt and pepper to taste.
Recipe reprinted with permission from Love Real Food by Kathryne Taylor.