CECI SALAD RECIPE (Adele Acheson's)
We had a nice Birthday party for Dad and my Sister-In-Law Adele brought this wonderful ceci bean salad to the party. I asked her for the recipe so I could enjoy this at home and knew that you would want this recipe, from a very good Italian cook!
Here is the yummy Ceci recipe. Throw in some tuna to make it a main course.
2 cans (14 oz. ea.) chickpeas, drained and rinsed (also called ceci or garbanzo beans)
3/4 c. very thinly sliced heart of celery, including some of the chopped leaves
1/2 red onion, minced
3 T. minced fresh Italian parsley (flat leaf)
1/2 t. minced Calabrian chilies or more to taste (Rob, I used the ones you gave me from your garden!)
1 clove garlic, very finely minced
6 T. extra-virgin olive oil (good olive oil gives it the best taste)
1 T. Champagne vinegar (a wonderful delicate flavor, I get mine at Papa Joe's but I they might sell it at Plum Market)
sea salt, preferably gray salt (this is critical, it melts and blends the flavors really well) toss together well.
Garbanzo Bean Salad recipe from the November, 2007, Menu Miner publication, Issue #289.
You may like to try these other Salad recipes below:
| Hudson's Maurice Salad | Red Fox Salad | Hudson's Greek Salad | Hudson's Spinach Salad |
| Buggy Works Salad | Cucumber Salad | Taco Salad | Warm Winter Salad |