Scrumptious Chickpea And Celery Root Summer Salad

1. 1

   Toast the garbanzo beans in 2 Tbs of olive oil over medium heat in a non-stick skillet, careful not to scorch them. They should turn a golden brown in about 10 minutes. Finish them with a pinch of kosher salt, the cumin and paprika; set aside in a bowl to cool.

2. 2

   Toast the pine nuts in the same way as the chickpeas, until golden brown; set aside to cool.

3. 3

   Thoroughly peel the celery root until all of the woody parts are removed. Slice the tender remaining root into matchsticks, then lightly sear them in the same pan as the chickpeas and pine nuts, just until they begin to soften, about 5 minutes.

4. 4

   While the other items are cooling, chop up the tomatoes and cucumbers into small pieces, according to taste.

5. 5

   Combine the chickpeas, pine nuts, celery root, tomatoes, cucumbers and cilantro in a salad bowl and toss with kosher salt and freshly-ground black pepper to taste. Once you've seasoned the mixture, spoon in the yogurt and mix well until everything is coated. Cover and refrigerate until ready to serve. ENJOY!

* Per serving · 4 servings · Values may vary.