Carrot, Chickpea, Celery, and Cilantro Salad

READY IN: 25mins
Recipe by A Messy Cook

This fresh, healthy summer salad is from Light and Tasty’s June/July 2005 issue.

Ingredients Nutrition


  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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