Photo of Marinated Celery, Celery Leaf and Chickpea Salad by WW

Marinated Celery, Celery Leaf and Chickpea Salad

Points® value
Total Time
25 min
25 min
0 min
This salad is so full of freshness, textures andflavours. It’s a fabulous use for celery leaves.


Sherry vinegar

3 tbsp(s), (45 ml)

Sea salt

¼ tsp(s), (1 ml) plus extra as needed

Black pepper

pinch(es), (0.5 ml) plus extra as needed

Dijon mustard

1 tbsp(s), (15 ml)

Maple syrup

½ tsp(s), (2 ml)


2 clove(s), large, smashed

Extra virgin olive oil

cup(s), (75 ml)


6 stalk(s), large, sliced on a diagonal about ¼-inch thick

Uncooked scallions

3 medium, thinly sliced on a diagonal

Cherry tomatoes

2 cup(s), (500 ml) or grape or Sun Gold tomatoes, halved

Fresh basil

¼ cup(s), (60 ml) packed fresh leaves, chopped

Parmesan cheese

2 oz, (55 g) freshly shaved with peeler (about 1/2 c)

Romaine lettuce

3 cup(s), (750 ml)


  1. Whisk together vinegar, salt, pepper, mustard and maple syrup in a large bowl; add garlic and let mixture stand briefly to infuse with the garlic flavour. Gradually stream in oil, whisking quickly and constantly, until mixture emulsifies.
  2. Add chickpeas, celery, and scallions to bowl; toss to evenly coat with vinaigrette; cover and refrigerate until flavours meld, at least 2 hours and ideally overnight.
  3. Remove garlic cloves. Just before serving, add celery leaves, tomatoes and basil; toss gently to combine. Adjust salt and pepper to taste. Top with freshly shaved parmesan. Serve over or tossed with romaine.
  4. Serving size:375 ml (1 ½ cups)


Look for full bunches of celery with plenty of leaves still attached. Use up to 500 ml (2 cups) of leaves if your bunch yields it. If you can’t find celery with the leaves attached, add 60 ml (1/4 cup)flatleaf parsley leaves, chopped, forcolour and a bit more flavour. This recipe by Cara Mangini, originally published in The Vegetable Butcher, has been modified for Weight Watchers with permission.* Use some chopped parsley if you don’t have enough celery leaves.