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Marinated Celery, Celery Leaf and Chickpea Salad
  • Celery
  • Vegetables
Serves:   4
(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

1/4 TSP sea salt, plus extra as needed
1/8 TSP freshly ground black pepper
1 TBS Dijon mustard
1/2 TSP pure maple syrup
2 garlic cloves smashed
1/2 cup extra-virgin olive oil
4 cups cooked chickpeas (or canned is fine)
4 large celery stalks, trimmed and sliced diagonal about 1/4-inch thick
2 large scallions, thinly sliced on a diagonal
Leaves from at least 6 celery stalks, coarsely chopped (up to 2 cups leaves)
1 pint cherry tomatoes, Sun Gold Cherry tomatoes or other, halved
1/4 cup packed fresh basil leaves, chopped
1 1/2 cups Torn and Toasted Bread
2 ounces parmesan cheese, freshly shaved (about 1/2 cup)
1/2 medium romaine lettuce, chopped or torn into 1-inch pieces (optional)


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

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