Ingredients
Scale
- 1 bunch celery
- 4 Persian cucumbers
- 1 15-oz can chickpeas (rinsed and drained)
- 1 shallot (minced)
- 1/2 cup chopped fresh parsley
- 1/3 cup raisins
- 1/3 cup roughly chopped pistachios
- 1/4 cup olive oil
- 1 lemon (juiced and zested)
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
Instructions
- Chop the bottom off the celery bunch and wash thoroughly. Dice into cubes and place in a large bowl.
- Wash cucumbers, trim ends, cut lengthwise into strips, then crosswise into pieces. Add to the bowl.
- Incorporate minced shallot, rinsed chickpeas, raisins, chopped parsley, and pistachios into the salad.
- Drizzle olive oil over the mixture, add lemon zest and juice, then sprinkle with sea salt and black pepper. Mix until combined.
- Chill in the refrigerator before serving for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 8g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg