Ingredients
- 6 cans (14 ounces each) chickpeas, drained and rinsed
- 2 1/2 cups celery, including some of the chopped leaves
- 1 cup red onion, minced
- 6 tablespoons minced fresh Italian flat-leaf parsley
- 1/2 teaspoon minced Calabrian chiles, or more to taste (can substitute with red chili flakes)
- 3 cloves garlic, minced
- 1 cup extra-virgin olive oil
- 3 tablespoons Champagne vinegar
- Salt and freshly ground black pepper
- 2 loaves ciabatta or Italian bread
- Extra virgin olive oil, for brushing
Directions
In a large bowl, stir the chickpeas, celery, onion, parsley, chiles, garlic, olive oil, and vinegar. Season, to taste, with salt. Serve immediately or let stand for 1 or 2 hours and re-season just before serving.
Slice the bread into 1/2-inch thick slices. Toast on a preheated grill or in an oven for 4 to 5 minutes. Brush 1side with olive oil. Season with salt and pepper.
Spoon some of the chickpea mixture over the bread slices and serve immediately.
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By rachiebeen_10841790
dorchester, MA
on April 24, 2009
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the whole is better than the sum of its parts. these very average everyday ingredients meld together to make a salad thats out of this world. i wouldn't change a thing about the ingredients or proportions, they just work perfectly. it is very messy though, next time i might take the suggestion for blending or mashing up some of the chickpeas to help it stick better.
By feedbody&soul
apalachin, NY
on January 26, 2008
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Don't love chick peas, but this one is a winner-I substituted fennel for celery-outstanding.
By red.trident_9295800
Norwalk, CT
on December 30, 2007
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You need this to stay on the bread!
With the 1 cup of Olive Oil and Vinegar, take 1/3 of mix and run through a blender or food processor to almost a puree. Return to mix and add additional 1/3 cup of Olive with 3 Tbl of white balsamic vinegar or champagne vinegar. Add 1/2 Cup chopped Kalmatta olives or black pitted for color and flavor. Marinate 4-6 hours or overnnight. Now this stuff is stable on the bread!!!
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