(serving size: 1 cup)
- Prep Time: 10 minutes
- Cook Time: 2 hours refrigerate
- Total Time: 2 hours 10 minutes
3 TBL. sherry vinegar or red wine vinegar
Whisk together the vinegar, salt, pepper, Dijon mustard, and maple syrup in a large bowl. Add the garlic and let the mixture stand briefly to infuse with the garlic flavor. Gradually stream in the oil, whisking quickly and constantly, until the mixture emulsifies.
2. Add the chickpeas, chopped celery, and scallions, and toss them to evenly coat with the vinaigrette. Cover and refrigerate to allow the flavors to meld, at least 2 hours and ideally overnight.
3. Remove the garlic cloves. Just before serving, add the celery leaves, tomatoes, basil, and bread, and toss gently to combine. Adjust salt and pepper to taste. Top with freshly shaved parmesan. Serve over romaine, if you wish.
Adapted from The Vegetable Butcher