Lemony Celery Chickpea Salad

• porsi: SERVES 4 TO 6

Bahan-bahan

¼ cup extra-virgin olive oil

¼ cup fresh lemon juice • 2 small garlic cloves, grated

2 teaspoons Dijon mustard

1 teaspoon sea salt

3 cups cooked chickpeas, drained and rinsed (page 72)

8 large celery stalks with leaves, stalks sliced on the bias, leaves chopped

¾ cup thinly sliced red onion

¼ cup chopped fresh dill

Freshly ground black pepper

Petunjuk

In a large bowl, whisk together the olive oil, lemon juice, garlic, mustard, salt, and several grinds of pepper.

Add the chickpeas, celery stalks and leaves, onion, and dill and toss to combine. Season to taste and serve.