Ingredients
15-ounce can chickpeas (or 1 1/2 cups cooked)
1/4 cup bell pepper, diced
1/4 cup English cucumber, chopped
1/2 tablespoon olive oil
1/2 tablespoon red wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon smoked paprika
Fresh ground pepper
1 pinch celery seed or fresh torn herbs (parsley, dill, basil, etc), optional
Instructions
Drain and rinse the chickpeas.
Dice the bell pepper. Chop the cucumber (peel it if you’re using a standard cucumber; English cucumber doesn’t need to be peeled).
In a bowl, mix together all ingredients. Taste and add salt as desired.