Salad of Limas Green Beans and Chickpeas with Lemon and Parsley

Ingredients

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

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