Make-Ahead Chickpea Salad With Cumin and Celery Recipe

Ingredients (12)

• 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