Marinated celery, celery leaf, and chickpea salad
¼ tsp, plus extra as needed
⅛ tsp, plus extra as needed
2 medium 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
Fresh cherry tomato(es)
2 cup(s), grape or Sun Gold tomatoes, halved
¼ cup(s), packed fresh leaves, chopped
2 oz, freshly shaved with vegetable peeler (about 1/2 c)
3 cup(s), roughly torn
- 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.
- 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.
- 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.
- Serving size: 1 1/2 cups