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Ingredients
  • 2 (15-ounce) cans chickpeas, 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
  • ½ teaspoon crushed red pepper flakes
  • 2 tablespoons rosemary, finely chopped, a few sprigs
  • 2 tablespoons red wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
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