Layered Marinated Salad of Celery, Garbanzo Beans, Tomatoes and Artichoke Hearts

Vinaigrette:
1 1/2 tablespoons sherry vinegar or red wine vinegar
1/2 tablespoon Dijon mustard
1/2 teaspoon maple syrup or honey
1 tablespoon shallots, finely chopped
1/4 teaspoon salt
3 tablespoons extra virgin olive oil
The Salad:
1 1/2 cups celery ribs, thinly sliced plus reserve 1/2 cup leaves, finely chopped
2 scallions, light green and white parts, thinly sliced
1 1/2 cups garbanzo beans or 1-15 ounce can, drained and rinsed
2 cups arugula leaves
1 cup cherry or grape tomatoes, cut in half or quartered if large
1/2 cup artichoke hearts, quartered
1/4 cup fresh basil, finely shredded

In a small bowl, whisk together the vinegar, mustard, maple syrup, shallots and salt. Add the olive oil in a slow drizzle while whisking.
Using a slicer, slice the celery and place it in a large bowl. Add the reserved celery leaves, the scallions and garbanzo beans. Pour in the vinaigrette and allow to marinate for 2 hours or overnight.
In a shallow serving dish, layer the arugula leaves and marinated vegetables. Top with tomatoes, artichoke hearts and basil. Serve.

Nutrition Information