Celery Salad

Isabella

Crisp, refreshing, and layered with bold flavor, this celery salad pairs crunchy celery with hearty chickpeas, juicy tomatoes, fresh herbs, and a tangy sherry vinaigrette. It’s a light yet satisfying dish that works beautifully as a side or a wholesome main.

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Prep Time 20

Cook Time 12

Total Time 32

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: American, Mediterranean

Ingredients Method Notes

Ingredients

For the Salad Base
3 tablespoons sherry vinegar – Provides a bright slightly nutty acidity that elevates the dressing.
1 tablespoon Dijon mustard – Adds tang and helps emulsify the vinaigrette.
½ teaspoon maple syrup or honey – Balances acidity with subtle sweetness.
Salt and freshly ground black pepper – Enhances and balances all flavors.
2 garlic cloves smashed and peeled – Infuses the dressing with deep savory aroma.
⅓ cup extra-virgin olive oil plus more if needed – Creates a smooth, rich dressing.
4 cups cooked or canned chickpeas drained and rinsed – Adds protein and satisfying texture.
4 large or 6 small celery stalks trimmed and cut into thin julienne strips – Provides crunch and freshness. Reserve the celery leaves for garnish and flavor.
2 large scallions white and light green parts, thinly sliced diagonally – Adds mild onion flavor. Alternatively, use ¼ cup thinly sliced red onion.
1 to 2 cups celery leaves roughly chopped – Offers herbal freshness and intensifies celery flavor.
1 pint cherry or grape tomatoes halved – Adds sweetness and juiciness.
¼ cup fresh basil leaves thinly sliced – Introduces aromatic brightness.
2 ounces Parmigiano-Reggiano cheese grated or crumbled feta – Adds salty, savory richness.
Optional For Serving
1 small loaf crusty day-old artisan bread – Ideal for making crunchy homemade croutons.
Romaine butterhead lettuce, escarole, or endive leaves – Provides a tender base layer for presentation.

Method

In a large bowl, whisk together sherry vinegar, Dijon mustard, maple syrup, salt, and black pepper until smooth. Add the smashed garlic and let sit for 15–30 minutes to infuse.
Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified and glossy.
Add chickpeas, celery, and scallions to the bowl. Toss well to coat, then cover and refrigerate for at least 2 hours or overnight.
Remove from the refrigerator, discard garlic cloves, and adjust seasoning with extra salt, vinegar, or olive oil if needed.
Just before serving, fold in celery leaves, tomatoes, basil, and croutons if using. Finish with cheese and freshly ground black pepper.

Notes

Slice celery thinly for the best texture. For a vegan version, omit the cheese or use a dairy-free alternative. The salad tastes even better the next day as the flavors develop.