CELERY AND ORANGE SALAD Ingredients • • • • • • • • •
3 large oranges 2 large celery stalks, thinly sliced 1 1/2 cups chopped pitted green Greek olives 1 1/2 cups chickpeas (from a 14-ounce can), rinsed, drained, and chopped 1 medium red onion, diced small 1/3 cup chopped fresh parsley 3 tablespoons olive oil 3/4 teaspoon coarse salt 1/8 teaspoon ground pepper
Directions 1.
Grate 2 tablespoons zest from oranges into a large bowl. With a knife, cut away peel and discard. Working over bowl, cut out orange segments, then squeeze juice from membranes. Add remaining ingredients to bowl and toss.