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    Servings: Not specified

    Directions

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

    Ingredients
    • 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

    Parsed from recipe text (no separate ingredient records).
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