This Ceci Bean Salad made with chick peas and celery in a mayonnaise based dressing is simple to prepare and makes a tasty side picnic salad.
Both of my kids are not overly fond of mayonnaise; however, Gab will eat it on occasion in certain salads and lightly smeared on bread when eating a turkey sandwich. Which is why I find it very odd that one of her favorite salads to eat is this Ceci Bean Salad.
There is a Japanese Hibachi restaurant not far from our home where we like to go out to eat once in a while that serves this type of salad on their salad bar.
She always makes me get some on my plate for her to eat and has been begging me for years to make it at home.
How do you make Ceci Bean Salad?
For this recipe you’ll need chick peas (a.k.a. garbanzo or ceci beans), celery, mayonnaise, distilled white vinegar and Kosher salt. I used canned beans so first rinse them under cold water and drain.
Place the ceci beans in a bowl, then add the celery, mayonnaise, vinegar and salt. Mix well and eep refrigerated until ready to serve.
As you can see, it’s a very simple recipe with little ingredients. In fact, at first I didn’t even use vinegar until she said it was missing something and she was right. It definitely added that little extra “zing” it was missing. ~Enjoy!
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- Rinse ceci beans under cold water; drain.
- Place the beans in a bowl, then add in the celery, mayonnaise, vinegar and salt; mix well.
- Keep refrigerated until ready to serve. (Will last up to 3 days in the refrigerator.)
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