1 can (19 oz/540 ml) chickpeas, drained and rinsed (or 2 cups cooked chickpeas)
12 grape tomatoes, halved
¼ cup diced celery
2 tbsp diced red onion
3 tbsp chopped fresh mint
2 tbsp chopped fresh flat-leaf parsley
Sea salt and freshly ground pepper
Instructions
In a medium bowl, stir together yogurt and lemon juice. Add chickpeas, tomatoes, celery, onion, mint and parsley; mix until well combined. Season with salt and pepper to taste.