Chickpea Chicken Celery Salad in bowl_600_.png

Chickpea Celery Salad

We made our Chicken and Celery Salad with chickpeas instead of chicken. Delicious!

Chickpea and Celery Salad

From The Happy Kitchen’s Fresh, Seasonal Recipes cookbook


1 small onion, finely chopped

1 garlic clove, finely chopped

2 tablespoons lemon juice

2 tablespoons olive oil

1 tablespoon fresh parsley, finely chopped

½ teaspoon fresh thyme, chopped or ¼ teaspoon dried thyme

1 teaspoon fresh chile, finely chopped

2 cans chickpeas, drained and rinsed

1 cup celery, finely chopped

Salt and pepper (optional)


In a medium bowl, mix together the onion and garlic.

Stir in the lemon juice, olive oil, parsley, thyme and chile.

Add the chickpeas and mash with a fork or potato masher until about three-quarters of them are mashed. You want a consistency that will hold together but still has texture.

Add celery and mix thoroughly. Add salt and pepper to taste.

Note: This recipe tastes best if is allowed to sit for a few hours before serving.