I spent the past few days at my mom’s helping out while she had hip replacement surgery. Thankfully, she was discharged yesterday and is doing great! It’s amazing how fast you can be on your feet after that kind of procedure.
There’s no doubt I got the fight in me from her.
Anyway, while there I made some chili and this salad with what I could find in her pantry.
She had oranges and I, for whatever reason, have gotten out of the habit of buying them. I ate one and immediately fell in love all over again!
Using them as my inspiration I found this recipe by Martha and decided to run with the idea of an orange-celery salad. My version doesn’t really represent the original as I don’t like olives and I had to depend on what I could find. Regardless, the result was FANTASTIC! I had to hold myself back from eating the entire batch. The combination of the sweet orange and crunchy celery was simply amazing and the chickpeas added a fabulous, filling meatiness.
Here’s what I did…
- 2 tbsp olive oil
- 1/4 tsp salt
- 1 tsp dried onion
- 1 tsp dried garlic
- 1 tsp dried parsley
- 2 navel oranges
- 2 large celery stalks, chopped
- 1 15oz can of chickpeas, drained and rinsed
Whisk the oil, salt, onion, garlic, and parsley together and set aside.
Supreme the orange. Click here if you don’t know what that means — it’s a great tutorial!
Squeeze the orange “skeleton” over the oil mixture to add any remaining orange juice to the dressing. Whisk it in.
Toss the chickpeas, orange and celery with the dressing.
I ate a few bites right away but it was even better after it sat for a bit. I’m totally going to double, even triple this and bring to my next potluck. It’s just so fun and different!
Sorry for the photo quality. I only had my phone at Mom’s. On my phone it looked fabulous! On my computer? Not so much.
|Servings||Amt per Serving|
|235||10g||5g||old: 5||new: 6|