Best Chickpea And Celery Salad Recipes

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

Ingredients

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

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

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

CHICKPEA AND CELERY SALAD

CHICKPEA AND CELERY SALAD image

Categories Salad Bean Vegetable Side No-Cook Sauté Picnic Quick & Easy Low Cal High Fiber Spring Summer

Yield 4 people

Number Of Ingredients 9

Ingredients

4 large ribs celery, sliced
1 can chickpeas, rinsed and drained
juice of one lime
1 clove garlic, minced
1 tsp cumin
1 T olive oil
1/2 cup Italian parsley, minced
1/4 t salt
black pepper to taste

Steps:

Toast the cumin until fragrant and place in a mixing bowl. Heat the oil and lightly sauté the garlic. Mix cumin, garlic, lime juice, salt and pepper to make the dressing. Toss with celery, chickpeas and parsley. Refrigerate to let the flavors develop, or enjoy immediately. Variations: - add 1/2 c diced red pepper and garnish with feta cheese. - replace the lime juice with lemon juice, and add 1/2 c cooked, cooled green peas and 1/4 c toasted slivered almonds.