Salad of Limas Green Beans and Chickpeas with Lemon and Parsley
Ingredients
- 1 can (15 ounces; 1¾ cups cooked) chickpeas, well drained
- 1 package (10 ounces) frozen baby lima beans, thawed (or the equivalent, if you are fortunate enough to find them, of fresh, raw limas)
- 1 to 2 lemons, halved
- 1 to 3 tablespoons extra virgin olive oil
- 1/3 to ½ cup finely chopped Italian parsley
- 2 carrots, well scrubbed, sliced into diagonal circles
- 2 ribs celery, diced
- Salt and freshly ground black pepper to taste
- ½ large red onion, sliced in half and then crosswise, pulled into paper thin slices
- ½ pound green beans, stem ends snipped, sliced into 2 inch pieces
Instructions
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