Sunday, September 14, 2014

Celery and Chickpea Salad w/ Dried Cranberries, Roasted Almonds, and Parmesan Dressing summer is gone, the kids are back in school, and fall is just about upon us.  Let's enjoy a light and delicious salad before we start to think about all those warm and comforting, cold weather dishes, shall we?

     I really do love salads. I mean.....a salad can be anything you want it to be!   There are soooo many options!  
    Salads can be sweet or savory, warm or cold!  Fruit salads, veggie salads, lettuce salads, pasta salads, salads with meat or seafood, salads with beans, cheese, grains or nuts!  A salad can be a side dish, a main dish, or even a dessert!  My brain hurts!  The point is that you can create a salad that includes all the things you love and are in the mood for at any given time!  I know......what's not to love??

    I found this recipe in a book I borrowed from the library, a long time ago, called "Susan Mallery's Fool's Gold Cookbook".  I barely adapted it, but it's one of those recipes where you can really change the ingredient amounts, according to your taste.  Try this and see if you don't become a salad lover too!

Celery and Chickpea Salad w/ Dried Cranberries, Roasted Almonds, and Parmesan Dressing

3 tblsp. lemon juice
3 tblsp. extra-virgin olive oil
1/4 cup grated Parmesan cheese

15 oz. can chickpeas, drained and rinsed

8 stalks celery, finely chopped
1/2 cup dried cranberries
1/2 cup roasted almonds, chopped
3 oz. baby spinach
salt and pepper, to taste
1/4 cup Parmesan cheese, for sprinkling over top

Whisk together the lemon juice, olive oil, and Parmesan cheese until a thin paste forms.

Warm the chickpeas in the microwave and toss in the dressing.

Fold in the rest of the ingredients and season to taste with the salt and pepper.

Now, sprinkle the rest of the Parmesan over the top (I've been known to add extra) and enjoy!!

For a printable recipe, click here.  

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