This recipe is so simple, I kind of feel like this post is about like writing out the recipe for a peanut butter and jelly sandwich.
After making all those cupcakes this weekend (and obviously tasting the frosting multiple times, just, you know, to make sure it was still good), attending the wedding, and going to a party at our friends’ house, my body was craving something other than sugar and fat. I love hearty salads like this because they make me feel so healthy, and of course they’re delicious, too.
The amounts are completely adjustable. Taste and add lemon juice, salt, or cumin as you see fit. Use 1/2 cup garbanzos and 2 stalks of celery to make an individual portion, or 3 cups of garbanzos and 12 stalks of celery to feed a crowd! The longer it sits, the more the flavors combine and mellow, so if you can wait an hour, you’ll be rewarded (but most of the time, my schedule is too packed to wait, so don’t worry…it’s still good right away).
(inspired byCooking with Amy)
2 cups garbanzo beans, rinsed and drained
8 stalks of celery, very thinly sliced
2 tbsp lemon juice
1 tbsp olive oil
1/2 tsp cumin
3 tbsp chopped fresh cilantro
a few pinches sea salt
Toss the garbanzos and celery together. Add the lemon juice, olive oil, salt, and cumin and mix well. Taste and add more seasonings as necessary. Sprinkle with cilantro and serve.