Chickpea and Celery Salad
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
Preparation
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.
2.
Gradually whisk in oil; dressing will emulsify. Mix in
chickpeas, celery and scallions. Cover and refrigerate at least 2 hours or
overnight.
3.
Remove garlic cloves from dressing. Taste and adjust the
seasonings with salt, pepper, vinegar and olive oil. Set aside to cool room
temperature.
4.
If desired, make croutons, for sewing: 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.
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.