Tuesday, August 21, 2012

Chickpea-Celery Salad

Mostly lifted from Heidi, but soooooo yummy I can't help but share.  I made this once a few weeks back and couldn't wait to get more CSA celery and do it again:

Group One:
2 large handfuls shelled pistachios
1 handful dried currants
1 drained can chickpeas
2 TB lemon olive oil

Group Two:
1 bunch fresh celery (incl. leaves), finely chopped
1.5 cups finely grated parmesan
juice of 1 lemon
handful parsley leaves, chopped

Toss together and bake Group One ingredients in a bread pan in the toaster or oven at 300 until chickpeas begin to brown.  While still warm, toss with parmesan until it melts slightly, then toss in other Group Two ingredients.

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