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
Preparation
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.
