Description
A Mediterranean-inspired chickpea salad with crisp celery, briny black olives, anchovies, and fresh herbs, all tossed in a zesty lemon dressing. This dish is packed with bold Provençal flavors, making it a perfect light meal or side dish!
Ingredients
Units
Scale
For the Salad:
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 stalks celery, thinly sliced
- 1/2 cup black olives (Kalamata or Niçoise), pitted
- 4 anchovy fillets, finely chopped
- 2 green onions, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1 tablespoon capers (optional)
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon red wine vinegar
- 1 clove garlic, minced
- Salt and black pepper, to taste
Instructions
-
Prepare the Ingredients
- Slice the celery and green onions thinly.
- Finely chop the anchovies and parsley.
-
Make the Dressing
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, red wine vinegar, garlic, salt, and black pepper until well combined.
-
Toss the Salad
- In a large bowl, combine chickpeas, celery, olives, anchovies, green onions, parsley, and capers (if using).
- Pour the dressing over the salad and toss well to coat.
-
Let It Marinate
- Allow the salad to sit for 15 minutes to let the flavors meld beautifully.
-
Serve & Enjoy
- Garnish with extra parsley and serve chilled or at room temperature.
Notes
- Make-Ahead Tip: This salad can be made a few hours in advance and stored in the fridge for up to 2 days.
- Extra Flavor: Add chopped sun-dried tomatoes or a pinch of red pepper flakes for a spicy kick.
- Serving Suggestion: Serve with crusty bread or as a topping for grilled fish.
