Best 2 Chickpea And Celery Salad Recipes

In the realm of delectable salads, the Chickpea and Celery Salad stands out as a symphony of flavors and textures. This vibrant dish, brimming with wholesome ingredients, offers a delightful balance of crunch, creaminess, and zesty freshness. Featuring the dynamic duo of chickpeas and celery, this salad is a nutritional powerhouse, boasting an array of essential vitamins, minerals, and fiber. Infused with a tangy dressing, this salad captivates the palate with its delightful blend of tangy, savory, and herbaceous notes. Accompanying this main recipe are three additional variations that cater to various dietary preferences and culinary inclinations. The Lemony Chickpea and Celery Salad offers a burst of citrusy brightness, while the Creamy Chickpea and Celery Salad introduces a velvety richness. For those seeking a vegan alternative, the Vegan Chickpea and Celery Salad provides a satisfyingly creamy experience without compromising on flavor. With its versatility and nutritional value, the Chickpea and Celery Salad is a culinary delight that nourishes both body and soul.

Check out the recipes below so you can choose the best recipe for yourself!

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:

Choose fresh, crisp celery: The fresher the celery, the more flavorful and crunchy your salad will be.
Don't overcook the chickpeas: Chickpeas should be cooked until they are tender but still hold their shape. Overcooked chickpeas will become mushy and lose their flavor.
Use a good quality olive oil: The olive oil you use will make a big difference in the flavor of your salad. Choose a flavorful, extra-virgin olive oil.
Add some fresh herbs: Fresh herbs, such as parsley, cilantro, or mint, can add a pop of flavor to your salad.
Don't be afraid to experiment: There are many ways to make this salad. Feel free to add other vegetables, such as diced cucumbers, tomatoes, or bell peppers. You can also add different dressings, such as a vinaigrette or a yogurt-based dressing.

Conclusion:

This chickpea and celery salad is a healthy, refreshing, and flavorful side dish or light lunch. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and delicious salad, give this recipe a try!