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Make-Ahead Chickpea Salad with Cumin and Celery
Ingredients
  • 1/2 pound dried chickpeas (garbanzo beans), soaked overnight in cold salted water at room temperature
  • 1 bay leaf
  • 1 carrot, cut into 3-inch segments
  • 1 onion, split in half
  • 2 stalks celery, one thinly sliced crosswise, one cut into 3-inch segments, divided
  • Kosher salt
  • 1/2 teaspoon ground cumin
  • 2 tablespoon white wine vinegar
  • 6 tablespoons extra-virgin olive oil
  • 1 small shallot, thinly sliced
  • 1/2 cup roughly chopped fresh parsley leaves
  • Freshly ground black pepper
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