Chickpea Celery Salad Recipes

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

Ingredients

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 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

Ingredients

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

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

Ingredients

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

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