Marinated celery, celery leaf, and chickpea salad
4
Points®
Total Time
2 hr 55 min
Prep
25 min
Cook
0 min
Serves
8
Difficulty
Easy
Chickpeas join forces with a variety of fresh vegetables in this tasty salad that makes for a great starter or side dish for any meal. A traditional Middle Eastern ingredient, chickpeas give this light salad a hearty counterweight and texture. You can give your dish an eye-catching aesthetic—and some subtle flavor variety—by using a mix of different colored cherry tomatoes. Look for full bunches of celery with plenty of leaves still attached. Use up to 2 cups of leaves if your bunch yields it. If you can’t find celery with the leaves attached, add 1/4 cup flat-leaf parsley leaves, chopped, for color and a bit more flavor.
Ingredients
Sherry vinegar
3 Tbsp
Sea salt
¼ tsp, plus extra as needed
Black pepper
⅛ tsp, plus extra as needed
Dijon mustard
1 Tbsp
Maple syrup
½ tsp
Garlic
2 clove(s), smashed
Extra virgin olive oil
⅓ cup(s)
Canned drained chickpeas
3 cup(s), rinsed and drained
Celery
6 rib(s), large, sliced on a diagonal about ¼-inch thick
Scallions
3 medium, thinly sliced on a diagonal
Celery leaves
2 cup(s)
Cherry tomatoes
2 cup(s), grape or Sun Gold tomatoes, halved
Fresh basil
¼ cup(s), packed fresh leaves, chopped
Parmesan cheese
2 oz, freshly shaved with vegetable peeler (about 1/2 cup)
Romaine lettuce
3 cup(s), roughly torn
