Dan and Emily made this for a picnic last weekend and I just made it again last night. It is super easy, tasty, healthy and lasts for a long time in the refrigerator.
Love and Lemons Every Day via Dan and Emily Cohn
- 1/4 cup extra virgin olive oil
- 1/4 cup lemon juice (one big lemon or more)
- 2 garlic cloves grated
- 1 teaspoon salt
- 3 cups cooked chickpeas, drained and rinsed (2 cans)
- 8 large celery stalks with leaves – stalks sliced on bias and leaves chopped
- 2/3 cup thinly sliced red onion
- 1/4 cup chopped fresh dill
- ground black pepper
In a large bowl, whisk together the olive oil, lemon juice, garlic, mustart, salt and several grinds of pepper.
Add the chickpeas, celery stalks and leaves, onion, and dill. Toss to combine. Season to taste and serve.
Eat On Edgecliff 