Stuffed Celery Sticks with Chickpea and Olive Tapenade
Crisp celery sticks filled with a savory chickpea and olive tapenade make for a refreshing Mediterranean-inspired snack.
10 min
Prep
4
Serves
120
Calories
Macros · per serving
3g protein
9g carbs
7g fat
Ingredients
For 4 servings
- 4 celery stalks
- 1 cup canned chickpeas
- 0.5 cup black olives
- 2 tablespoon lemon juice
- 1 clove garlic
- 2 tablespoon olive oil
- 2 tablespoon parsley
- salt — to taste
- black pepper — to taste
Instructions
- 1
Rinse the canned chickpeas under cold water and drain well.
- 2
Pit and roughly chop the black olives.
- 3
In a food processor, combine the chickpeas, olives, lemon juice, garlic, olive oil, and parsley. Pulse until a coarse paste is formed.
- 4
Season the tapenade with salt and black pepper to taste.
- 5
Rinse the celery stalks and cut each into thirds, creating approximately 12 celery pieces.
- 6
Fill each celery piece with a generous spoonful of the chickpea and olive tapenade.
- 7
Arrange the stuffed celery sticks on a platter and serve immediately.
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