MARINATED CELERY SALAD WITH CHICKPEAS AND PARMESAN
What better time to experiment with new recipes than now? The Sunday New York Times Home Section features 5 RECIPES TO MAKE THIS WEEK. Here is a great salad to use up that bundle of celery you have in the chiller.
The Salad--put in a large bowl
1 can chickpeas, drained and rinsed
4 stalks of celery, cut in 1/4 inch pieces
10 cherry tomatoes, halved
1/4 cup basil, julienned (OR 1/3 t dried basil in dressing)
2 large scallions cut on a diagonal
The Dressing--put in a bottle and shake
3 T of vinegar
1 T of Dijon or German mustard (sweet/spicy)
1/2 t maple syrup or honey
Salt and Pepper
2 garlic cloves, smashed /peeled
1/3 C extra virgin olive oil
Mix everything together and let marinate for a couple of hours.
Serve over mixed greens, if desired, or just as a bean salad. Sprinkle with Parmesan to taste, and fresh parsley if you have some. Maybe a squeeze of lemon juice. Very good!!!!!