Salad of Limas, Green Beans, and Chickpeas with Lemon and Parsley

Course Appetizers Total Time Under 4h

Ingredients in this Recipe

1 can (15 ounces; 1¾ cups cooked) chickpeas, well drained
1 package (10 ounces) frozen baby lima beans, thawed (or the equivalent, if you are fortunate enough to find them, of fresh, raw limas)
1 to 2 lemons, halved
1 to 3 tablespoons extra virgin olive oil
1/3 to ½ cup finely chopped Italian parsley
2 carrots, well scrubbed, sliced into diagonal circles
2 ribs celery, diced
Salt and freshly ground black pepper to taste
½ large red onion, sliced in half and then crosswise, pulled into paper thin slices
½ pound green beans, stem ends snipped, sliced into 2 inch pieces

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