Chickpea Tabbouleh | The Bittman Project

Ingredients

• 3 1/2 cups cooked or canned chickpeas (two 15-ounce cans)
• 2 large tomatoes, chopped
• 2 celery stalks (the leaves are good too), chopped
• 1 bell pepper, chopped
• 6 or 7 radishes, chopped
• 2 scallions, chopped
• 1 cup chopped fresh parsley (flat or curly leaves, your choice)
• 1/2 cup chopped fresh mint or dill (or use another 1/2 cup parsley)
• 16 black olives, pitted and chopped (optional)
• 4 tablespoons olive oil
• 1 tablespoon fresh lemon juice, or more to taste
• Salt and pepper