Carrot, Chickpea, Celery, and Cilantro Salad

Submitted by A Messy Cook

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

 

• Ready In: 25mins
• Ingredients: 8
• Serves: 6

ingredients

• 2 cups thinly sliced carrots
• 1 (15 ounce) can chickpeas or (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.