Chickpea And Celery Salad Recipes

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MARINATED CELERY SALAD WITH CHICKPEAS AND PARMESAN



Marinated Celery Salad With Chickpeas and Parmesan image

Celery is an underappreciated vegetable that brings wonderful crunch, perfume and bitterness to a salad (and no wonder: It's related to carrots, parsley and fennel). Here it is front and center in a main-dish salad, especially satisfying with a poached egg or some charcuterie on the side. Buy full green heads of celery, not the pale hearts, and make sure the leaves are still attached. But if you can't find celery with leaves, chopped parsley is a reasonable substitute.

Provided by Julia Moskin

Categories     salads and dressings, main course

Time 2h40m

Yield 6 to 8 servings

Number Of Ingredients 15

3 tablespoons sherry vinegar, more as needed
1 tablespoon Dijon mustard
1/2 teaspoon maple syrup or honey
Salt and ground black pepper
2 garlic cloves, smashed and peeled
1/3 cup extra-virgin olive oil, more as needed
4 cups cooked or canned chickpeas
4 large or 6 small celery stalks, trimmed (reserve the leaves) and cut into large julienne
2 large scallions, white and pale green parts, thinly sliced on a diagonal, or 1/4 cup thinly sliced red onion
1 to 2 cups loosely packed celery leaves, coarsely chopped
1 pint small tomatoes, halved
1/4 cup loosely packed basil leaves, rolled and julienned
2 ounces Parmigiano-Reggiano cheese, coarsely grated, or crumbled feta
1 small loaf (or 1/2 large loaf) day-old, peasant-style crusty bread
Romaine or butterhead lettuce, endive or escarole, cut or torn into bite-size leaves

Steps:

  • In a large bowl, whisk together vinegar, mustard, maple syrup and a large pinch each of salt and pepper. Drop in garlic cloves, stir, and set aside 15 to 30 minutes to let the flavor infuse.
  • Gradually whisk in oil; dressing will emulsify. Mix in chickpeas, celery and scallions. Cover and refrigerate at least 2 hours or overnight.
  • Remove garlic cloves from dressing. Taste and adjust the seasonings with salt, pepper, vinegar and olive oil. Set aside to come to cool room temperature.
  • If desired, make croutons, for serving: Heat oven to 400 degrees. Pull the soft bread out of the center of the loaf, leaving most of the crust behind, and tear bread into bite-size pieces. You should have about 3 cups. Spread pieces on a rimmed baking sheet and bake for about 12 minutes, until golden and crisp; let cool.
  • Just before serving, mix celery leaves, tomatoes, basil and croutons, if using, into the salad. In a serving bowl, place a layer of greens, if using, in the bottom. Add celery mixture, then top with cheese and more black pepper.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 11 grams, Carbohydrate 38 grams, Fat 15 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 651 milligrams, Sugar 4 grams, TransFat 0 grams

CHICKPEA CELERY SALAD



Chickpea Celery Salad image

No more boring salad with this Chickpea Celery Salad!

Provided by Jeni

Categories     Salad

Time 20m

Number Of Ingredients 13

1 Whole Celery Heart, thinly sliced
1 15 ounce Can Chickpeas, rinsed and drained
2 Large Carrots, shredded
2 Ears of Corn, kernels removed from the cob
1/2 Red Bell Pepper, diced small
1/2 Small Red Onion, diced small
1/2 Cup Fresh Parsley, chopped
1/3 Cup Extra Virgin Olive Oil
2 Tablespoons Dijon Mustard
2 Tablespoons Pure Maple Syrup
2 Tablespoons Red Wine Vinegar
1/2 Lemon, juiced
Salt and Pepper to taste

Steps:

  • In a large bowl, add all of the salad ingredients. Toss to evenly combined the ingredients.
  • In a small bowl, whisk together the olive oil, mustard, maple syrup, red wine vinegar, lemon juice, salt and pepper. Whisk until the dressing is emulsified.
  • Pour the dressing over the salad and toss together. Taste and add any additional salt and pepper.
  • Serve right away or refrigerate until ready to serve.

CHICKPEA AND CELERY SALAD



Chickpea and Celery Salad image

Can be made in advance....improves in fridge. Published in Jerusalem Post on May 8, 2008 from Shaily Lipa Angel's "Holiday Entertaining." Dress salad while chickpeas are warm.

Provided by Yaffa

Categories     Beans

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

800 g frozen chickpeas
4 stalks celery, sliced into 1/2 cm pieces
1/4 cup parsley, chopped
1/3 cup orange juice
3 tablespoons canola oil
1 tablespoon honey
1 teaspoon whole grain Dijon mustard
1 teaspoon finely grated gingerroot
1 teaspoon crushed garlic
1 orange, zest of, grated
salt and pepper

Steps:

  • Heat chickpeas according to instructions on package.
  • Blend dressing ingredients.
  • Mix chickpeas with the dressing in a bowl.
  • Add celery and parsley.
  • Add salt and pepper.

Nutrition Facts : Calories 243.5, Fat 8.6, SaturatedFat 0.7, Sodium 431.1, Carbohydrate 35.7, Fiber 6.5, Sugar 4.6, Protein 7

CHICKPEA SALAD



Chickpea Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 10

2 (15-ounce) cans chickpeas, rinsed and drained
1 small red onion finely chopped
1 small red bell pepper, finely chopped
A few ribs celery and leafy tops, chopped
1 clove garlic, minced or grated then grinded into a paste with salt
1/2 teaspoon crushed red pepper flakes
2 tablespoons rosemary, finely chopped, a few sprigs
2 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Combine chick peas with onions, peppers, celery, garlic, red pepper flakes and rosemary in a medium bowl. Dress salad with vinegar and oil, salt and pepper.

CARROT, CHICKPEA, CELERY, AND CILANTRO SALAD



Carrot, Chickpea, Celery, and Cilantro Salad image

Make and share this Carrot, Chickpea, Celery, and Cilantro Salad recipe from Food.com.

Provided by A Messy Cook

Categories     Beans

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

2 cups thinly sliced carrots
1 (15 ounce) can chickpeas or 1 (15 ounce) can garbanzo beans, rinsed and drained
1 cup thinly sliced celery
2 tablespoons lemon juice
2 teaspoons olive oil
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1/2 cup minced fresh cilantro

Steps:

  • Steam carrots for 5-6 minutes or until crisp-tender; immediately place in bowl of ice water.
  • Combine chickpeas and celery in separate bowl, then drain carrots and add to chickpea mixture.
  • Whisk lemon juice, oil, lemon-pepper, and salt together in small bowl.
  • Pour over carrot mixture, tossing to coat; cover and chill at least 4 hours, and stir in cilantro just before serving.

Nutrition Facts : Calories 116.6, Fat 2.4, SaturatedFat 0.3, Sodium 348.3, Carbohydrate 20.5, Fiber 4.5, Sugar 2.1, Protein 4

CHICKPEA, QUINOA AND CELERY SALAD WITH MIDDLE EASTERN FLAVORS



Chickpea, Quinoa and Celery Salad With Middle Eastern Flavors image

It's the sumac (available in Middle Eastern markets) and the herbs - dill, mint, chives - that give this salad its Middle Eastern accents. I love the texture and flavor of the chickpeas, which make for a substantial and comforting dish. It's all you need for lunch and makes a delicious light supper. I love abundant, thinly sliced celery in just about any lemony salad; you will appreciate it for its texture as well as its flavor. Of course, you can use canned chickpeas, but if you have the time, try cooking some dried chickpeas to see how good they taste.

Provided by Martha Rose Shulman

Categories     salads and dressings, main course, side dish

Time 10m

Yield Serves 4

Number Of Ingredients 15

1 1/2 cups cooked chickpeas (1 15-ounce can, drained and rinsed)
1 1/2 cups cooked quinoa (any color)
1 cup thinly sliced celery
3/4 cup chopped tomatoes
1 to 2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
1 tablespoons minced chives
2 to 4 tablespoons chopped white or red onion, soaked for 5 minutes in cold water and drained (optional)
1 teaspoon sumac, plus additional for sprinkling
1 tablespoon plus 1 teaspoon fresh lemon juice
2 teaspoons sherry vinegar or white wine vinegar
Salt to taste
1 small garlic clove, minced or pureed
1/4 cup extra-virgin olive oil
Freshly ground pepper

Steps:

  • In a salad bowl, combine chickpeas, quinoa, celery, tomatoes, dill, mint, chives, onion and sumac and toss together.
  • In a small bowl or measuring cup whisk together lemon juice, vinegar, salt, and garlic. Whisk in the olive oil. Pour over the salad and toss well. Sprinkle more sumac on top, and serve.

Nutrition Facts : @context http, Calories 318, UnsaturatedFat 14 grams, Carbohydrate 35 grams, Fat 17 grams, Fiber 8 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 490 milligrams, Sugar 5 grams

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