Photo of Marinated celery, celery leaf, and chickpea salad by WW

Marinated celery, celery leaf, and chickpea salad

Total Time
2 hr 55 min
25 min
0 min
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.


Sherry vinegar

3 Tbsp

Sea salt

¼ tsp, plus extra as needed

Black pepper

tsp, plus extra as needed

Dijon mustard

1 Tbsp

Maple syrup

½ tsp


2 clove(s), smashed

Extra virgin olive oil


Canned drained chickpeas

3 cup(s), rinsed and drained


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


3 medium, thinly sliced on a diagonal

Celery leaves

2 cup(s)

Cherry tomatoes

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


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


  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 flavor. 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 flavors meld, ideally overnight, but at least 2 hours.
  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: 1 1/2 cups


This recipe by Cara Mangini, originally published in The Vegetable Butcher, has been modified for WeightWatchers® with permission.