Crunchy Celery Chickpea Salad (Print Version)

Vibrant salad with celery, chickpeas, red onion, carrot, and a tangy Dijon dressing for a fresh 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 (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

# 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. 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 -
  • Ready in just 15 minutes with no cooking required
  • Packed with plant-based protein from chickpeas
  • Crisp celery and crunchy almonds provide satisfying texture
  • Naturally vegetarian, gluten-free, and dairy-free
  • The zesty Dijon vinaigrette adds bold, tangy flavor
  • Perfect as a light lunch or wholesome side dish
02 -
  • Use a jar with a tight lid to emulsify the vinaigrette effortlessly by shaking
  • Let the salad chill for 30 minutes to allow flavors to meld beautifully
  • Toast your almonds or sunflower seeds for enhanced nutty flavor
  • Add the vinaigrette gradually to avoid overdressing the salad
  • Always check labels on mustard, vinegar, and canned chickpeas for possible allergens
  • Store leftovers in an airtight container for up to 2 days in the refrigerator
Return