Lemony Celery Chickpea Salad | Cooking With Olmsteds | Umami

Ingredients

• 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