Marinated Celery Salad with Chickpeas and Parmesan

cooking.nytimes.com

jamiemmt

subheading: For the Salad:

3 tablespoons sherry vinegar, more as needed

1 tablespoon Dijon mustard

½ teaspoon maple syrup or honey

Salt and ground black pepper

2 garlic cloves, smashed and peeled

⅓ 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 ¼ cup thinly sliced red onion

1 to 2 cups loosely packed celery leaves, coarsely chopped

1 pint small tomatoes, halved

¼ cup loosely packed basil leaves, rolled and julienned

2 ounces Parmigiano-Reggiano cheese, coarsely grated, or crumbled feta

subheading: For Serving (optional):

1 small loaf (or ½ large loaf) day-old, peasant-style crusty bread

Romaine or butterhead lettuce, endive or escarole, cut or torn into bite-size leaves

Directions at cooking.nytimes.com

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