Crunchy Celery Chickpea Salad (Printable)

A fresh blend of celery, chickpeas, and a tangy Dijon vinaigrette perfect for a light meal.

# What You'll Need:

→ 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

→ 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

# How To Make It:

01 - In a large salad bowl, combine chickpeas, celery, red onion, carrot, 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 if needed. Serve immediately or chill for 30 minutes for deeper flavor development.

# Expert Advice:

01 -
  • It comes together in 15 minutes flat, which means you can make lunch happen without the usual kitchen stress.
  • The chickpeas give you real protein and staying power, so you won't be hungry two hours later.
  • That Dijon vinaigrette is tangy and bold enough to make simple vegetables feel like something special.
02 -
  • Don't skip rinsing the canned chickpeas—the liquid they come in can make your salad cloudy and mushy.
  • If you're prepping this ahead, keep the dressing separate until you're ready to serve, or everything will soften up and lose that essential crunch.
03 -
  • Keep the salad components cold before assembling—cold vegetables stay crunchier longer once dressed.
  • If you find the dressing too sharp, add another half teaspoon of honey and whisk again rather than reaching for more oil.
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