Chop celery and mung beans into small pieces.  Loosely chop cilantro.  Combine all ingredients in a lidded container.  Seal tightly and shake until well-mixed.  Serve chilled.

I don't really hate celery, but I like it a whole lot better prepared this way!

Note that cilantro and lime juice are to taste--you probably won't need nearly that much, but I like it tart.

Sumac can be hard to find but is well worth the search; try a Middle Eastern or Indian grocery.  It's a purple-reddish spice.

I recommend getting dried yellow split-peas and pre-cooking a few cups to have on hand--I think they take about as long as rice.  They add color and protein to this salad.  Alternate: garbanzos, soy, or your favorite bean.

Oh yeah, it's vegetarian.