[header] How to make chickpea salad [title] Prepare the chickpeas and chop the parsley and bell pepper. [step] Open two 15-ounce (425 g) cans of chickpeas. Pour the cans through a strainer to drain off the soaking liquid. 
Rinse the chickpeas with fresh water and transfer the chickpeas to a serving bowl. Chop 1/4 cup (5 g) of italian parsley and add it to the bowl.