The Ultimate Make-Once, Eat-All-Week Lunch

Step 1

Make the dressing: Prepare the following, adding them to the same large bowl as you prepare them: Finely chop 1 clove garlic. Finely grate the zest of 1 medium lemon, then juice the lemon (about 1/4 cup). Add 2 tablespoons olive oil,1 teaspoon kosher salt, and 1/2 teaspoon honey, and whisk to combine.

Step 2

Make the salad: Prepare the following and add to the bowl with the dressing: Halve 3 large celery stalks lengthwise, then thinly slice crosswise (about 2 cups). Halve and thinly slice 1 small red onion (about 1 cup). Halve (or quarter if large) 2 cups grape or cherry tomatoes. Coarsely chop 1/2 cup fresh parsley leaves and 2 tablespoons fresh dill fronds. Drain and rinse 3 cans cannellini beans or chickpeas. Finely grate 1 1/2 ounces Pecorino Romano cheese (about 1/3 cup). Toss to gently combine. Serve with more cheese and black pepper.