Celery-and-Orange Salad
- Comments()
Everyday Food, June 2009
- Yield Serves 8
Add to Shopping List
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
-
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.
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.