Parmesan Celery Salad with Almonds and Raisins

Parmesan Celery Salad with Almonds and Raisins

Health Rating
Prep Cook Ready in Servings
10 min 5 min 15 min 6


1/2 cup whole Almonds, raw (toasted)
8 large stalk(s) Celery (stripped of strings + leaves for garnish)
1 1/2 cup Chickpeas, boiled (heated)
3 tbsp Extra virgin olive oil
3 tbsp Golden raisin, seedless
2 tbsp Lemon juice
4 tbsp Parmesan cheese, grated (plus more for topping)
1/2 tsp Salt


Slice the celery stalks quite thinly - 1/8-inch or so. Set aside.

In a small bowl, make a paste with the olive oil, lemon juice, and Parmesan. Set aside.

In a large bowl toss heated beans with the olive-Parmesan mixture. When well combined, add the celery, raisins, and most of the almonds. Toss once more. Taste and add a bit of salt if needed.

Serve in a bowl or platter topped with herb flowers and/or celery leaves.

Nutrition Facts

Per Portion

Calories 263  
Calories from fat 142  
Calories from saturated fat 21.0  
Total Fat 15.8  g
Saturated Fat 2.3  g
Trans Fat 0.0  g
Polyunsaturated Fat 2.9  g
Monounsaturated Fat 9.7  g
Cholesterol 3.7  mg
Sodium 338  mg
Potassium 481  mg
Total Carbohydrate 21.2  g
Dietary Fiber 4.8  g
Sugars 7.2  g
Protein 9.0  g

Dietary servings

Per Portion

Fruit 0.2
Meat Alternative 0.7
Vegetables 2.6

Energy sources

Pygal 32% 454.54046811 148.699016058 54% 331.618328765 268.207078814 14% 343.3416417 115.274048976 32% 54% 14% Carbohydrates Fat Protein
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