Ingredients
Scale
- 1 bunch celery
- 4 Persian cucumbers
- 1 shallot (minced)
- 1/2 cup chopped fresh parsley
- 1 can chickpeas (15 oz, rinsed and drained)
- 1/3 cup raisins
- 1/3 cup chopped pistachios
- 1/4 cup olive oil
- Juice and zest of 1 lemon
- Sea salt and ground black pepper to taste
Instructions
- Chop the bottom of the celery head, separate the leaves, wash thoroughly, and pat dry. Slice the remaining stalks lengthwise and then crosswise into cubes. Place in a large bowl.
- Wash the cucumbers, trim ends, cut them lengthwise into strips, then chop crosswise. Add to the bowl with celery.
- Roughly chop the pistachios and parsley, mince the shallot, then add all to the bowl along with rinsed chickpeas and raisins.
- Drizzle olive oil over the mixture; add lemon zest and juice, sea salt, and black pepper. Mix well until all ingredients are evenly coated.
- Chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: N/A
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 200
- Sugar: 8g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg