Best 2 Chickpea And Celery Salad Recipes

Chickpeas, also known as garbanzo beans, are a versatile and nutritious ingredient commonly used in various cuisines around the world. They are packed with protein, fiber, and essential vitamins and minerals. Celery, on the other hand, is a crunchy vegetable known for its refreshing taste and low-calorie content. When combined, chickpeas and celery make an excellent base for a flavorful and healthy salad. This article presents a collection of delicious and creative recipes for "chickpea and celery salad" that cater to different dietary preferences and culinary tastes. Whether you prefer classic, Mediterranean, or Asian-inspired flavors, our recipes offer a wide range of options to suit your palate. Discover how to transform simple ingredients into a delightful and satisfying dish.

Here are our top 2 tried and tested 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

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.

Tips:

Use fresh, high-quality ingredients: The fresher the ingredients, the tastier the salad will be. Look for plump, firm chickpeas, crisp celery, and flavorful herbs.
Don't overcook the chickpeas: Overcooked chickpeas will be mushy and bland. Cook them just until they are tender, about 15 minutes.
Chop the celery finely: This will help it distribute evenly throughout the salad and make it easier to eat.
Use a light hand with the dressing: You don't want to overpower the flavors of the chickpeas and celery. Start with a small amount of dressing and add more to taste.
Let the salad chill for at least 30 minutes before serving: This will allow the flavors to meld together and the salad to become more refreshing.

Conclusion:

Chickpea and celery salad is a refreshing, healthy, and flavorful salad that is perfect for a light lunch or dinner. It is also a great way to use up leftover chickpeas. With its simple ingredients and easy preparation, this salad is sure to become a favorite.