# Celery Salad

This salad is packed with fiber and features super crispy chickpeas and shaved Pecorino Romano.

- Total time: 50 min
- Category: Salad
- Language: en

## 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

## Instructions

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

## Equipment

- oven
- medium-sized bowl
- parchment-lined baking sheet
- paper towel
- blender
- serving dish

## Tips

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

## Source

- Original video: https://www.facebook.com/share/r/1Hq5RwXXLy/
- Recipe page: https://www.cliprecipe.com/recipe/94e72512-868e-466f-9b58-4908c49b8aae
- Extracted: 2026-04-26

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt