Chickpea and celery salad with cilantro
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cooked chickpeas homemade or canned |
| 1 | cup | Celery, chopped |
| ½ | cup | Celery leaves, chopped |
| ⅓ | cup | Cilantro, chopped |
| ¼ | cup | Red onion or scallion, chopped |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Rice vinegar |
| 2 | tablespoons | Olive oil |
Directions
Combine the chickpeas, celery, celery leaves, cilantro, onion, salt, pepper, vinegar, and oil. Toss well.
Can be prepared several hours ahead and left at room temperature. Can be kept for 1 day in the refrigerator. Return to room temperature before serving.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 117-118 Submitted By DIANE LAZARUS On 10-05-95