{"id":891,"date":"2016-11-11T21:14:56","date_gmt":"2016-11-11T21:14:56","guid":{"rendered":"http:\/\/www.margiesrecipes.com\/?p=891"},"modified":"2016-11-11T21:15:19","modified_gmt":"2016-11-11T21:15:19","slug":"celery-salad-with-chickpeas-parmesan-marinated","status":"publish","type":"post","link":"https:\/\/www.margiesrecipes.com\/?p=891","title":{"rendered":"CELERY SALAD WITH CHICKPEAS &#038; PARMESAN MARINATED"},"content":{"rendered":"<ul>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">3 Tablespoons of sherry vinegar, more if needed;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">1 Tablespoon of Dijon mustard;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">\u00bd Teaspoon of maple syrup or honey;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">Salt &amp; ground black pepper;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">2 Garlic cloves, smashed &amp; peeled;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">1\/3 Cup of extra virgin olive oil, more as needed;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">4 Cups of cooked or canned chickpeas;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">4 Large or 6 small celery stalks, trimmed (reserve the leaves) &amp; cut into large julienne;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">2 Large scallions, white &amp; pale green parts, thinly sliced on a diagonal, or \u00bc cup of a thinly sliced red onion;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">1 to 2 Cups of loosely packed celery leaves, coarsely chopped;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">1 Pint of small tomatoes, halved;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">\u00bc Cup of loosely packed basil leaves, rolled &amp; julienne; and<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">2 ounces of Parmigiano Reggiano cheese, coarsely grated, or crumbled feta cheese.<\/span><\/strong><\/li>\n<\/ul>\n<p><strong><span style=\"color: #000000; font-family: Times New Roman;\">In a large bowl, whisk together the vinegar, mustard, maple syrup &amp; a large pinch each of salt &amp; pepper. Drop in garlic cloves, stir &amp; set aside for 15 to 30 minutes to let flavor infuse. <\/span><\/strong><\/p>\n<p><strong><span style=\"color: #000000; font-family: Times New Roman;\">\u00a0<\/span><\/strong><strong><span style=\"color: #000000; font-family: Times New Roman;\">Gradually whisk in oil, as dressing will emulsify. Mix in chickpeas, celery &amp; scallions. Cover &amp; refrigerate at least 2 hours, or overnight.<\/span><\/strong><\/p>\n<p><strong><span style=\"color: #000000; font-family: Times New Roman;\">\u00a0<\/span><\/strong><strong><span style=\"color: #000000; font-family: Times New Roman;\">Remove garlic cloves from dressing. Taste &amp; adjust the seasoning with salt, pepper, vinegar &amp; olive oil. Set aside to cool to room temperature.<\/span><\/strong><\/p>\n<p><strong><span style=\"color: #000000; font-family: Times New Roman;\">\u00a0I<\/span><\/strong><strong><span style=\"color: #000000; font-family: Times New Roman;\">f desired, make croutons for serving: Heat oven to 400 degrees. Pull the soft bread out of the center of the loaf, leaving most of the crust behind, &amp; tear bread into bite-size pieces. You should have about 3 cups. Spread pieces on a rimmed baking sheet &amp; bake for 12 minutes until golden &amp; crisp &amp; let cool.<\/span><\/strong><\/p>\n<p><strong><span style=\"color: #000000; font-family: Times New Roman;\">\u00a0<\/span><\/strong><strong><span style=\"color: #000000; font-family: Times New Roman;\">Just before serving, mix celery leaves, tomatoes, basil &amp; croutons, if using, into the salad. In a serving bowl place layers of greens, if using, in the bottom, add celery mixture &amp; then top with cheese &amp; more pepper.<\/span><\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><strong><span style=\"color: #000000; font-family: Times New Roman;\">\u00a0<\/span><\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>3 Tablespoons of sherry vinegar, more if needed; 1 Tablespoon of Dijon mustard; \u00bd Teaspoon of maple syrup or honey; Salt &amp; ground black pepper; 2 Garlic cloves, smashed &amp; peeled; 1\/3 Cup of extra virgin olive oil, more as &hellip; <a href=\"https:\/\/www.margiesrecipes.com\/?p=891\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[266,267,120],"class_list":["post-891","post","type-post","status-publish","format-standard","hentry","category-salads","tag-cellery","tag-chickpeas","tag-parmesan"],"_links":{"self":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/891","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=891"}],"version-history":[{"count":3,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/891\/revisions"}],"predecessor-version":[{"id":894,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/891\/revisions\/894"}],"wp:attachment":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=891"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=891"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=891"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}