Marinated Celery, Celery Leaf and Chickpea Salad - Recipe - Stoneledge Farm - Leeds, NY

Ingredients

• 3 TBL. sherry vinegar or red wine vinegar
• 1/4 TSP sea salt, plus extra as needed
• 1/8 TSP freshly ground black pepper
• 1 TBS Dijon mustard
• 1/2 TSP pure maple syrup
• 2 garlic cloves smashed
• 1/2 cup extra-virgin olive oil
• 4 cups cooked chickpeas (or canned is fine)
• 4 large celery stalks, trimmed and sliced diagonal about 1/4-inch thick
• 2 large scallions, thinly sliced on a diagonal
• Leaves from at least 6 celery stalks, coarsely chopped (up to 2 cups leaves)
• 1 pint cherry tomatoes, Sun Gold Cherry tomatoes or other, halved
• 1/4 cup packed fresh basil leaves, chopped
• 1 1/2 cups Torn and Toasted Bread
• 2 ounces parmesan cheese, freshly shaved (about 1/2 cup)
• 1/2 medium romaine lettuce, chopped or torn into 1-inch pieces (optional)