Chickpea And Celery Salad Food
CHICKPEA CELERY SALAD
No more boring salad with this Chickpea Celery Salad!
Provided by Jeni
Categories Salad
Time 20m
Number Of Ingredients 13
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.
MARINATED CELERY SALAD WITH CHICKPEAS AND PARMESAN
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
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 SALAD
Provided by Michael Symon : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a mixing bowl, mix together the tahini, lemon juice and garlic. Whisk in the olive oil and add the salt and pepper. To the dressing, add the chickpeas, tomatoes, parsley and scallions. Mix to combine. Adjust seasoning, if needed. Serve!
CHICKPEA SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 10
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.
CHICKPEA AND CELERY SALAD
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
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
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
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
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
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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Drain chickpeas and place in a large pot with bay leaf, carrot, onion, and the segmented celery stalk. Cover with cold water by 2 inches, season with salt, bring to a boil, reduce to a simmer, and cook until the chickpeas are tender but still hold their shape, about 1 hour. Discard bay leaf, carrot, onion, and celery. Drain and rinse under cold ...
From seriouseats.com
5/5 (2)Total Time 9 hrs 30 minsCategory Lunch, Salads, SaladCalories 273 per serving
From seriouseats.com
5/5 (2)Total Time 9 hrs 30 minsCategory Lunch, Salads, SaladCalories 273 per serving
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Instructions. In a blender, combine the olive oil, red wine vinegar, lemon juice, garlic cloves, dried oregano, dry mustard, salt, and pepper. Blend until just incorporated. Combine the chick peas, celery, and onion in a large bowl and pour approximately half the dressing over the top. Let the salad marinate for at least an hour before serving.
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Summers are filled with crunchy and savory salads in our household and I am so excited to share with you this Chickpea Celery salad recipe that I made for lunch today. Kids loved it too! I’m all about enjoying food that not only tastes good but also nourishes our body and soul. Every single ingredient in this recipe has amazing nutritional benefits. Here’s a list of the …
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In a large bowl, combine the chickpeas, celery, and tomatoes. Add the feta and dressing and mix well. Run your thumb and index finger down the length of each thyme sprig (top to bottom) to remove the leaves. Add the leaves to the salad and discard the stems. Refrigerate, covered, if not eating right away. Spoon the chickpea salad into serving ...
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PREPARATION. 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.
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Clean the chickpeas under running water to remove the husk. Prep the rest of the salad ingredients and place it in a mixing bowl with the chickpeas. Add the parmesan shards. Mix altogether. Place the salad dressing ingredients in a small mixing bowl and combine well. Drizzle the salad with the dressing before serving.
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Whisk until smooth. Set aside. Place the drained chickpeas in a large mixing bowl. Use a potato masher or the back of a serving fork to lightly mash about 1/3. Add the celery and scallions and toss to combine. Add the yogurt dressing and stir until well mixed. Serve, topped with additional fresh herbs.
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