Crunchy Celery Chickpea Salad (Printer View)

Crisp celery and creamy chickpeas tossed in a tangy Dijon vinaigrette for a fresh, satisfying dish.

# Components:

→ Salad

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 4 large celery stalks, thinly sliced
03 - 1 small red onion, finely diced
04 - 1 medium carrot, shredded
05 - 1/4 cup fresh parsley, chopped
06 - 1/4 cup roasted almonds or sunflower seeds, roughly chopped (optional)

→ Dijon Vinaigrette

07 - 3 tablespoons extra virgin olive oil
08 - 1.5 tablespoons red wine vinegar
09 - 1 tablespoon Dijon mustard
10 - 1 teaspoon honey or maple syrup
11 - 1 small garlic clove, minced
12 - 1/4 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper

# Method:

01 - In a large salad bowl, combine drained chickpeas, sliced celery, diced red onion, shredded carrot, chopped parsley, and nuts or seeds if using.
02 - In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, honey or maple syrup, minced garlic, salt, and pepper until well emulsified.
03 - Pour the vinaigrette over the salad ingredients and toss gently to combine and coat everything evenly.
04 - Taste and adjust seasoning as needed. Serve immediately or refrigerate for 30 minutes to allow flavors to develop.

# Expert Advice:

01 -
  • Ready in just 15 minutes with no cooking required
  • Packed with plant-based protein and fiber from chickpeas
  • Crisp celery and fresh vegetables provide satisfying crunch
  • Zesty Dijon vinaigrette adds bold, tangy flavor
  • Naturally vegetarian, gluten-free, and dairy-free
  • Perfect for meal prep and tastes even better the next day
02 -
  • Chill the salad for 30 minutes before serving to allow flavors to meld beautifully
  • Use a jar with a tight lid to shake the vinaigrette for perfect emulsification
  • Toast your almonds or sunflower seeds for extra depth of flavor
  • Always check labels on mustard, vinegar, and canned chickpeas for possible allergens or cross-contamination
  • Double the vinaigrette recipe and keep extra in the fridge for quick salads throughout the week
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