Marinated celery, celery leaf, and chickpea salad | Recipes | WW USA

Ingredients

• 3 Tbsp Sherry vinegar
• 1/4 tsp Sea salt, plus extra as needed
• 1/8 tsp Black pepper, plus extra as needed
• 1 Tbsp Dijon mustard
• 1/2 tsp Maple syrup
• 2 clove(s) Garlic, smashed
• 1/3 cup(s) Extra virgin olive oil
• 3 cup(s) Canned chickpeas (low sodium), rinsed and drained
• 6 rib(s), large Celery, sliced on a diagonal about ¼-inch thick
• 3 medium Scallions, thinly sliced on a diagonal
• 2 cup(s) Celery leaves
• 2 cup(s) Cherry tomatoes, grape or Sun Gold tomatoes, halved
• 1/4 cup(s) Fresh basil, packed fresh leaves, chopped
• 2 oz Parmesan cheese, freshly shaved with vegetable peeler (about 1/2 cup)
• 3 cup(s) Romaine lettuce, roughly torn