Celery Salad

5 from 1 vote

Celery Salad takes a humble vegetable and turns it into something you'll genuinely crave. Thinly sliced celery gets tossed with shredded romaine, diced apple, chopped dates, toasted pine nuts, and fresh parsley, then topped with crispy spiced chickpeas and as much shaved Pecorino Romano as your heart desires. The citrus honey dressing brings a bright, tangy sweetness that pulls every ingredient together. It's a salad that's hearty enough to stand on its own but plays beautifully alongside grilled chicken or fish. Every component can be prepped ahead and assembled when you're ready to serve.

Prep Time15

Cook Time50

Course: dinner, lunch

Servings:

Ingredients

Salad Ingredients

1 tbsp avocado
¾ tsp cumin
½ tsp nutmeg
¼ tsp cinnamon
1 tsp kosher salt
15.5 ounce can, chickpeas strained
⅓ cup dates pitted and chopped
½ cup parsley leaves
3 cups romaine shredded
⅓ cup pine nuts toasted
6 ribs celery sliced thin on the bias
1 large apple diced
2 ounces shaved Pecorino Romano

Dressing Ingredients

⅓ cup extra virgin olive oil
2 tbsp lemon juice
¼ cup orange juice
1 tsp dijon
2 tbsp honey
½ tsp kosher salt

Instructions

Preheat oven to 400°F
Crispy Chickpea Hack! In a medium-sized bowl, mix the avocado oil, cumin, nutmeg, cinnamon, and salt.
Place the strained chickpeas onto a parchment-lined baking sheet. Use a paper towel to pat them down, but don’t be too concerned about removing all the moisture.
Before seasoning them, place them in the oven for 20 minutes to remove any excess water. This step is a game-changer!
Drop the chickpeas into the bowl with the seasoning and toss to coat. Place them back onto the baking dish and into the oven for 30 more minutes.
Add the pine nuts to a non-stick skillet. Toast over medium heat until golden brown. Remove from heat and transfer to a heatproof bowl.
Add all of the dressing ingredients to a blender and blend until smooth.
Add the remaining salad ingredients to a salad serving bowl, top with pine nuts crispy chickpeas, and enjoy!!

Nutrition