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SIDE DISH RECIPE:
Chickpea Salad

2-14oz cans chickpeas, drained and rinsed
-cup very thinly sliced heart of celery, including some of the chopped leaves
-red onion, minced
3-tbsp minced fresh Italian parsley (flat leaf)
1-small jalapeno, minced
6-tbsp extra-virgin olive oil
3-tbsp white wine vinegar
Salt to taste


In a large bowl, combine all ingredients
Season to taste with salt
Serve immediately, or let stand an hour or two, and re-adjust salt and vinegar

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