Directions:
- Place carrots in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil;cover and steam for 5-6 minutes or until crisp-tender. Immediately place carrots in a bowl of ice water. In another bowl, combine the garbanzo beans and celery. Drain carrots and add to bean mixture.
- In a small bowl, whisk the lemon juice, oil, lemon-pepper and salt. Pour over carrot mixture and toss to coat. Cover and refrigerate for at least 4 hours. Just before serving, stir in cilantro. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 52.46 Kcal (220 kJ) | ||
| Calories from fat | 16.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.8g | 3% | |
|---|---|---|---|
| Cholesterol | 0.2mg | 0% | |
| Sodium | 146.37mg | 6% | |
| Potassium | 233.85mg | 5% | |
| Total Carbs | 8.07g | 3% | |
| Sugars | 3.16g | 13% | |
| Dietary Fiber | 2.46g | 10% | |
| Protein | 1.61g | 3% | |
| Vitamin C | 5.6mg | 9% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 0.3mg | 2% | |
| Calcium | 27mg | 3% | |
| Amount Per 100 g | |||
| Calories | 72.06 Kcal (302 kJ) | ||
| Calories from fat | 22.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.47g | 3% | |
|---|---|---|---|
| Cholesterol | 0.27mg | 0% | |
| Sodium | 201.04mg | 6% | |
| Potassium | 321.21mg | 5% | |
| Total Carbs | 11.08g | 3% | |
| Sugars | 4.33g | 13% | |
| Dietary Fiber | 3.38g | 10% | |
| Protein | 2.21g | 3% | |
| Vitamin C | 7.7mg | 9% | |
| Vitamin A | 0.6mg | 14% | |
| Iron | 0.4mg | 2% | |
| Calcium | 37.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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