Carrot, Chickpea, Celery, And Cilantro Salad - cooking recipe

Ingredients
    2 cups thinly sliced carrots
    1 (15 ounce) can chickpeas or (15 ounce) can garbanzo beans, rinsed and drained
    1 cup thinly sliced celery
    2 tablespoons lemon juice
    2 teaspoons olive oil
    1/2 teaspoon lemon-pepper seasoning
    1/4 teaspoon salt
    1/2 cup minced fresh cilantro
Preparation
    Steam carrots for 5-6 minutes or until crisp-tender; immediately place in bowl of ice water.
    Combine chickpeas and celery in separate bowl, then drain carrots and add to chickpea mixture.
    Whisk lemon juice, oil, lemon-pepper, and salt together in small bowl.
    Pour over carrot mixture, tossing to coat; cover and chill at least 4 hours, and stir in cilantro just before serving.

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