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

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