INGREDIENTS
1 cup
Celery
3 15 ounce cans
Chickpeas
2
Garlic cloves
1
Large or 2 small shallots, finely diced (about 1 cup)
1
Lemon, Zest and juice of
2 tbsp
Oregano, fresh
1 cup
Parsley
1/2 tsp
Peperoncini
2
sprigs Rosemary
1
Black pepper, Freshly cracked
1/2 tsp
Kosher salt
1 cup
Olive oil, extra-virgin
1 cup
Red wine vinegar