Marinated Celery Salad With Chickpeas and Parmesan

Name: Marinated Celery Salad With Chickpeas and Parmesan
Total time: 2 min
Ingredients: 3 tablespoons sherry vinegar, more as needed; 1 tablespoon Dijon mustard; 1/2 teaspoon maple syrup or honey; Salt and ground black pepper; 2 garlic cloves, smashed and peeled; 1/3 cup extra-virgin olive oil, more as needed; 4 cups cooked or canned chickpeas; 4 large or 6 small celery stalks, trimmed (reserve the leaves) and cut into large julienne; 2 large scallions, white and pale green parts, thinly sliced on a diagonal, or 1/4 cup thinly sliced red onion; 1 to 2 cups loosely packed celery leaves, coarsely chopped; 1 pint small tomatoes, halved; 1/4 cup loosely packed basil leaves, rolled and julienned; 2 ounces Parmigiano-Reggiano cheese, coarsely grated, or crumbled feta; 1 small loaf (or 1/2 large loaf) day-old, peasant-style crusty bread; Romaine or butterhead lettuce, endive or escarole, cut or torn into bite-size leaves

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Total: 2 hours, 40 minutes

Servings: 7

Cost: $7.64 /serving

Author : Julia Moskin

basil celery chickpea

Marinated Celery Salad With Chickpeas and Parmesan

Instructions

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Step 1

In a large bowl, whisk together vinegar, mustard, maple syrup and a large pinch each of salt and pepper. Drop in garlic cloves, stir, and set aside 15 to 30 minutes to let the flavor infuse.

Step 2

Gradually whisk in oil; dressing will emulsify. Mix in chickpeas, celery and scallions. Cover and refrigerate at least 2 hours or overnight.

Step 3

Remove garlic cloves from dressing. Taste and adjust the seasonings with salt, pepper, vinegar and olive oil. Set aside to come to cool room temperature.

Step 4

If desired, make croutons, for serving: Heat oven to 400 degrees. Pull the soft bread out of the center of the loaf, leaving most of the crust behind, and tear bread into bite-size pieces. You should have about 3 cups. Spread pieces on a rimmed baking sheet and bake for about 12 minutes, until golden and crisp; let cool.

Step 5

Just before serving, mix celery leaves, tomatoes, basil and croutons, if using, into the salad. In a serving bowl, place a layer of greens, if using, in the bottom. Add celery mixture, then top with cheese and more black pepper.

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