Garbanzo Carrot Salad

This salad may be made a day ahead of a special dinner. It keeps well when covered and refrigerated. We like it for a light, low-calorie lunch.

Makes about 3 cups.

Ingredients:

• 14-16 oz garbanzo beans, home-cooked or canned
• 10 fresh basil leaves
• 2 medium carrots, peeled
• 2 Tbsp minced onion
• 1 Tbsp olive oil
• 1 Tbsp fresh lime juice
• 1/4 tsp celery seed
• 1 clove garlic, grated
• 1/4 tsp salt
• 1/8 tsp pepper

Directions:

1. Rinse the garbanzo beans and drain well.
2. Place the basil leaves together, one on top of the other, and roll them up like a cigar. Finely slice the bundle to make a chiffonade.
3. Shred the carrots on the coarse side of a box grater or disc of a food processor.
4. Place drained beans, basil, shredded carrots, and onion in large bowl; toss well.
5. In a small bowl, whisk together the oil, lime juice, celery seed, garlic, salt and pepper. Add to the large bowl.
6. Toss well and serve. Refrigerate unused portion up to a week.