Soak the chickpeas overnight, then cook them in plenty of water with a bay leaf for a couple of hours. Drain and place them in the salad. Cut some slices of bread into small croutons and put in the oven to toast with a tablespoon of oil and a little salt. I washed and dried the celery. Cut it into small pieces and place in the salad.
Wash and dry the grapes. I took two-thirds of them, cut them in half, removed their seeds and added them to the celery. (I chose Italian grapes because I tried the crunchy sweetness but not absolute). I washed, dried chicory and I cut into 6 to 7 cm pieces. I crushed a clove of garlic and put it to fry in a wok with two tablespoons of oil and a little pepper.
Add the chicory to the garlic and cook for about ten minutes on high heat. The chicory must not wither completely, but should stay crisp. Once cooked, remove the garlic and the red pepper and chicory and add to the other ingredients in the salad. Cut the cheese into cubes and add them to the salad. Take the leftover grapes and put them into a blender to make whole smoothies.
Filter through a mesh strainer dense and pour into a tall glass. Add a few drops of lemon juice, ten tablespoons of olive oil, salt and freshly ground pepper and beat with a whisk. Add the warm crunchy croutons to the salad and top off with grape citronette.