Ceci alla Siciliana

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  • Level: Easy
  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 8 to 10 servings
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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


  1. 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.
  2. 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.
  3. Spoon some of the chickpea mixture over the bread slices and serve immediately.

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