Carrot, Chickpea, Celery, and Cilantro Salad |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This fresh, healthy summer salad is from Light and Tasty’s June/July 2005 issue. Ingredients:
2 cups thinly sliced carrots |
1 (15 ounce) can chickpeas or 1 (15 ounce) can garbanzo beans, rinsed and drained |
1 cup thinly sliced celery |
2 tablespoons lemon juice |
2 teaspoons olive oil |
1/2 teaspoon lemon-pepper seasoning |
1/4 teaspoon salt |
1/2 cup minced fresh cilantro |
Directions:
1. Steam carrots for 5-6 minutes or until crisp-tender; immediately place in bowl of ice water.
2. Combine chickpeas and celery in separate bowl, then drain carrots and add to chickpea mixture.
3. Whisk lemon juice, oil, lemon-pepper, and salt together in small bowl.
4. Pour over carrot mixture, tossing to coat; cover and chill at least 4 hours, and stir in cilantro just before serving.
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