Preheat oven to 350.

Remove the core and seeds from the pepper, and slice it in half lengthwise.

In a food processor, combine chickpeas, cream cheese, garlic, salt and artichoke hearts. Pulse just 10-15 times, or until the mixture is combined well but not completely pureed.

Spoon the chickpea mixture into the pepper. Top with celery and pepper.

Bake in the oven for 25-30 minutes, or until the pepper is tender.