CARROT, CHICKPEA, CELERY, AND CILANTRO SALAD

Carrot, Chickpea, Celery, and Cilantro Salad image

Provided by A Messy Cook

Categories Beans

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

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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

Steps:

Steam carrots for 5-6 minutes or until crisp-tender; immediately place in bowl of ice water.
Combine chickpeas and celery in separate bowl, then drain carrots and add to chickpea mixture.
Whisk lemon juice, oil, lemon-pepper, and salt together in small bowl.
Pour over carrot mixture, tossing to coat; cover and chill at least 4 hours, and stir in cilantro just before serving.

Nutrition Facts : Calories 116.6, Fat 2.4, SaturatedFat 0.3, Sodium 348.3, Carbohydrate 20.5, Fiber 4.5, Sugar 2.1, Protein 4