Chickpea Celery Salad Recipes

MARINATED CELERY SALAD WITH CHICKPEAS AND PARMESAN

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.

MARINATED CHICKPEA SALAD

Steps:

• In a large bowl combine chickpeas, celery, bell pepper, onion, carrot and herbs.
• In a small bowl whisk together the oil and vinegar, adding salt and pepper to taste.
• Por over the salad mixture and let stand at least 20 minutes before serving.
• Or make up to eight hours ahead, refrigerate covered, then bring to room temperature before serving.

CHICKPEA AND CELERY SALAD

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.

CHICKPEA SALAD

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.