Rinse and drain the 2 cans chickpeas in a colander and shake off excess water. Chop the 1 medium red bell pepper, 1 medium cucumber seeded and chopped, ½ cup celery thinly sliced, and ½ cup red onion finely chopped into roughly ½-inch pieces. Roughly chop the 1 ½ cups fresh flat-leaf parsley roughly chopped leaves and tender stems.

In a small mixing bowl or jar, whisk together the 3 tbsp extra-virgin olive oil, fresh fresh lemon juice, 1 tbsp red wine vinegar, minced garlic pressed or minced, ½ tsp fine sea salt, and ¼ tsp freshly ground black pepper until well combined. Taste and adjust seasoning — add a little more 3 tbsp fresh lemon juice if you want extra brightness.

Add the 2 cans chickpeas, 1 medium red bell pepper, 1 medium cucumber seeded and chopped, ½ cup celery thinly sliced, ½ cup red onion finely chopped, and 1 ½ cups fresh flat-leaf parsley roughly chopped to a large mixing bowl. Pour the dressing over the top and toss everything together until evenly coated.

Let the salad sit for at least 5 minutes so the 2 cans chickpeas absorb the dressing. Taste once more, adjust ½ tsp fine sea salt and ¼ tsp freshly ground black pepper as needed, and serve at room temperature or chilled. For best flavor, refrigerator for 30 minutes before serving.