SPRING

Celery and Chickpea Salad with Dried Cranberries and Parmesan Dressing

This distinctive and colorful salad makes an excellent side dish for a spring gathering.

Serves 6

3 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

4 tablespoons Parmesan cheese, grated, plus 4 tablespoons for garnish

1 can (15 ounces) chickpeas, drained, rinsed and warmed in microwave

8 stalks celery, finely chopped

½ cup dried cranberries

½ cup roasted almonds, chopped

3 ounces baby spinach

Salt and black pepper

1. In a large bowl, whisk lemon juice, oil and Parmesan until a thin paste forms. Fold in warm chickpeas; toss to coat. Fold in celery, cranberries, almonds and spinach. Season to taste with salt and pepper. Garnish with additional Parmesan.

TIP: Tossing the Parmesan dressing with the warm chickpeas helps to blend the flavors and create a dressing for the salad.