Marinated Celery Salad
Servings: 2
This marinated celery salad soaks thinly sliced celery and chickpeas in a garlicky red wine vinegar and Dijon marinade until every bite is tangy and crunchy. Sun-dried tomatoes, fresh herbs, pepitas and arugula make it a Mediterranean meal with 16 grams of protein.
Equipment
Ingredients
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- ¼ tsp pure maple syrup
- ¼ tsp sea salt, unrefined
- ¼ tsp black pepper, ground ground
- 2 garlic clove minced
- 2 tbsp extra-virgin olive oil
- 1 ½ cup chickpeas rinsed and drained
- 3 celery ribs thinly sliced
- 1 green onion sliced
For Serving:
- ½ cup fresh parsley chopped
- ¼ cup sun-dried tomatoes in oil drained and chopped
- 4 fresh basil chopped
- ¼ cup raw pepitas
- 2 cup arugula
Instructions
- In a large bowl, whisk together the vinegar, mustard, garlic, maple syrup, salt and pepper. Slowly whisk in the olive oil.
- Add the chickpeas, celery and green onion and stir well. Cover and refrigerate for at least 2 hours to let the flavors develop.
- Just before serving, toss in the parsley, sun-dried tomatoes, basil and pepitas. Serve over the arugula.
Notes
- If your celery has leaves on it, you can wash and use those in place of the parsley.
- Swap arugula for the leafy greens of your choice.
- The marinade can stay refrigerated overnight, just don't mix in with remaining ingredients until ready to serve.
- Visit Duda Farm Fresh Foods to find Dandy celery in stores near you.
Nutrition
Serving: 2cups, Calories: 435kcal, Carbohydrates: 44g, Protein: 16g, Fat: 24g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 14g, Trans Fat: 0.01g, Sodium: 484mg, Potassium: 1004mg, Fiber: 13g, Sugar: 8g, Vitamin A: 2328IU, Vitamin C: 43mg, Calcium: 166mg, Iron: 6mg
