This recipe is super easy and I usually have all the ingredients lying around. Both kiddies love chickpeas and I make this quite often, particularly when we need to make a quick meal. Ideally you would soak and cook the chickpeas yourself as that would contain way less salt then the caned ones, but it's a bit of a lengthy process and it's fine to just thoroughly rinse the canned ones.
- 1 can Chickpeas (thoroughly rinsed)
- 2 stalks Celery
- 1/2 tbs Olive oil
- Pink salt
- 2-3 tsp Fresh lemon juice
- Simply put the drained chickpeas and celery into a large bowl.
- Then add the salt, olive oil and lemon juice and mix it all together and serve.
Store in the fridge for up to 3 days.