Uncle Frank’s Chickpea Salad

From the kitchen of Larry Galbraith

Mix together:

1 can chickpeas (16 oz)

3-4 celery stalks, sliced

1/4 – 1/2 onion, chopped

olive oil/ sunflower 

1/2 to 1 lemon, juiced

fennel seeds (sprinkle)

Allow to sit for a few hours in fridge before serving.