Drain and rinse chickpeas and put in a large mixing bowl. Core red pepper and dice
into half-inch squares. Add to bowl. Peel and chop cucumber; slice celery lengthwise
and chop. Add to bowl. Add halved grape tomatoes.
In a measuring cup or small bowl,
whisk lemon juice, vinegar, and olive oil. Pour over salad ingredients. Toss well
coat all ingredients. Add parsley and mix again. Refrigerate until ready to serve.
Season to taste. Serve chilled.