Celery Salad

Name: Celery Salad
Total time: 50 min
Ingredients: 1 tbsp avocado or vegetable oil; 0.75 tsp cumin; 0.5 tsp nutmeg; 0.25 tsp cinnamon; 1 tsp salt; 1 can chickpeas, strained; 0.33 cup dates, chopped; 0.5 cup parsley leaves; 3 cups romaine, shredded; 0.33 cup pine nuts, toasted; 6 celery stalks, sliced thin on the bias; 1 large apple, diced; Shaved Pecorino Romano; 0.33 cup olive oil; 2 tbsp lemon juice; 0.25 cup orange juice; 1 tsp dijon; 2 tbsp honey; 0.5 tsp salt

50m

Serves 1

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Celery Salad

facebook.com

50m

Serves 1

Directions

1Preheat oven to 400°F.
2In a medium-sized bowl, mix the avocado oil, cumin, nutmeg, cinnamon, and salt.
3Place the strained chickpeas onto a parchment-lined baking sheet.
4Use a paper towel to pat them down, but don’t be too concerned about removing all the moisture.
5Before seasoning them, place them in the oven for 20 minutes to remove any excess water.
6Drop the chickpeas into the bowl with the seasoning and toss to coat.
7Place them back onto the baking dish and into the oven for 30 more minutes.
8Add all of the dressing ingredients to a blender and blend until smooth.
9Add the rest of the salad ingredients to a serving dish, top with crispy chickpeas, and enjoy!!

Ingredients

1 tbsp avocado or vegetable oil
0.75 tsp cumin
0.5 tsp nutmeg
0.25 tsp cinnamon
1 tsp salt
1 can chickpeas, strained
0.33 cup dates, chopped
0.5 cup parsley leaves
3 cups romaine, shredded
0.33 cup pine nuts, toasted
6 celery stalks, sliced thin on the bias
1 large apple, diced
Shaved Pecorino Romano
0.33 cup olive oil
2 tbsp lemon juice
0.25 cup orange juice
1 tsp dijon
2 tbsp honey
0.5 tsp salt

Equipment

ovenmedium-sized bowlparchment-lined baking sheetpaper towelblenderserving dish

Tips

Preheating the oven to 400°F and baking chickpeas for 20 minutes before seasoning helps remove excess water for crispier results.

Celery Salad

50m

Serves 1

facebook.com

Celery Salad

facebook.com

50m

Serves 1

Directions

1Preheat oven to 400°F.
2In a medium-sized bowl, mix the avocado oil, cumin, nutmeg, cinnamon, and salt.
3Place the strained chickpeas onto a parchment-lined baking sheet.
4Use a paper towel to pat them down, but don’t be too concerned about removing all the moisture.
5Before seasoning them, place them in the oven for 20 minutes to remove any excess water.
6Drop the chickpeas into the bowl with the seasoning and toss to coat.
7Place them back onto the baking dish and into the oven for 30 more minutes.
8Add all of the dressing ingredients to a blender and blend until smooth.
9Add the rest of the salad ingredients to a serving dish, top with crispy chickpeas, and enjoy!!