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Celery-and-Orange Salad

  • servings: 8

Ingredients

  • 3 large oranges
  • 2 large celery stalks, thinly sliced
  • 1 1/2 cups chopped pitted green Greek olives
  • 1 1/2 cups chickpeas (from a 14-ounce can), rinsed, drained, and chopped
  • 1 medium red onion, diced small
  • 1/3 cup chopped fresh parsley
  • 3 tablespoons olive oil
  • 3/4 teaspoon coarse salt
  • 1/8 teaspoon ground pepper

Directions

  1. Step 1

    Grate 2 tablespoons zest from oranges into a large bowl. With a knife, cut away peel and discard. Working over bowl, cut out orange segments, then squeeze juice from membranes. Add remaining ingredients to bowl and toss.

Source
Everyday Food, June 2009

Reviews (1)

  • 6 May, 2010

    This was really good! I made a couple of changes, though.
    1. I doubled the amount of celery ( I had a lot I need to use)
    2. I used celery leaves instead of parsely
    3. I had some fresh fava beans, so I used them instead of the garbanzos
    4. I used 1/2 an onion instead of a whole one
    5. Used a few less olives (about 1 C)

    So I guess my version was a bit different, but it is really tasty.