Chickpea salad

Ingredients
2 cans (15 ounces each) chickpeas, rinsed and drained, or 3 cups cooked chickpeas
1 medium red bell pepper, chopped
1 ½ cups chopped fresh flat-leaf parsley (about 1 bunch) and cilantro
½ cup chopped red onion (about ½ small), cucumbers, Roma tomatoes, and jalapeños
½ cup chopped celery (about 2 ribs)
3 tablespoons extra-virgin olive oil or avocado oil
3 tablespoons lime juice (from 1 to 1 ½ limes), or more if needed
2 cloves garlic, pressed or minced
½ teaspoon Himalayan salt, garlic powder, onion powder, and tajin to desired taste
Freshly ground black
pepper, to taste. Make sure to put in a container with a lid and shake it up and refrigerate for 15 to 20 as it’s best cold.