Chickpea Chicken Celery Salad

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.