Make-Ahead Chickpea Salad with Cumin and Celery

Ingredients

• 1/2 pound dried chickpeas, 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

Directions

1. Drain the chickpeas, then add them to a large pot along with the bay leaf, carrot, onion and the celery stalk cut into segments. Pour in enough cold water to rise 2 inches above the chickpeas, add salt, and bring everything to a boil. Lower the heat so the water gently simmers, then cook until the chickpeas are soft but not falling apart, about 1 hour. Remove and discard the bay leaf, carrot, onion and celery. Drain the chickpeas, rinse them with cold running water until cool, and leave them in a colander in the sink while you put together the salad.
2. In a large bowl, stir together the cumin and vinegar. As you whisk, pour in the olive oil in a slow stream. Add the shallot, sliced celery, parsley leaves and drained chickpeas, then toss until everything is coated. Season with salt and pepper to taste. You can serve it right away, but it will be even better after a night in a covered container in the refrigerator. The salad will keep for up to three days.