Crunchy Celery Chickpea Salad (Print Version)

A light salad featuring crisp celery, creamy chickpeas, and a zesty Dijon dressing in under 15 minutes.

# Components:

→ Salad

01 - 1 can (15 ounces) 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, 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 to allow flavors to meld.

# Expert Advice:

01 -
  • It comes together in 15 minutes flat, no cooking required, which means you can throw it together on your messiest days.
  • The chickpeas pack real protein, so you won't feel hungry an hour later like you might with lighter salads.
  • That Dijon vinaigrette tastes restaurant-quality but is made with five pantry staples you probably already have.
02 -
  • Don't skip rinsing the canned chickpeas, because the starch coating them will make your salad gluey and dull instead of crisp and bright.
  • If you make this more than a few hours ahead, the celery will start losing its crunch as the vinaigrette softens it, so prep the dressing and vegetables separately and combine just before serving if you can.
03 -
  • Whisk the dressing in a jar and shake it right before serving to re-emulsify it, since the oil and vinegar will naturally want to separate as it sits.
  • If you're making this for a crowd, keep the dressing separate and let people dress their own portions so nobody complains about it being too acidic or too mild.
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