Description
This Mediterranean Celery Olive Salad bursts with crunch, briny olives, and a kiss of sweetness from dates, delivering a satisfying balance of salty and sweet in every bite.
Ingredients
Scale
Salad Ingredients:
- 4 cups chopped celery *
- 1 – [ 15.5 oz. can ] chickpeas, drained, rinsed, rough chop
- 2/3 cup finely chopped pimento stuffed Spanish green olives
- 6 to 8 green onions, sliced
- ½ cup roughly chopped roasted and salted pistachios (or other nuts) *
- 5 Medjool dates, pitted, fine dice (+/-)
Dressing Ingredients:
- ¼ cup red wine vinegar
- 1 Tablespoon lemon juice
- 2 Tablespoons tahini (+/-) *
- 2 teaspoons pure maple syrup (+/-) *
- 1 teaspoon Italian Seasoning Mix
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Pinch to 1 teaspoon sea salt (+/-) *
Instructions
- Place all the Dressing Ingredients into a small bowl, whisk well until smooth and emulsified, set aside.
- Place all the Salad Ingredients into a large bowl, mix well to combine, then pour the Dressing over top, mix well. Serve and enjoy! Refrigerate leftovers.
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: 7 (makes 7 cups)