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This light and bright marinated celery salad is the latest creation on my quest to eat more vegetarian Mediterranean-inspired recipes. It starts with a flavor-exploding marinade soaked into celery and chickpeas and ends on a bed of delicate arugula. Each bite makes my tastebuds dance like I’m three margs in with Livin’ on a Prayer on the dance floor.
Yep, this is definitely going to be a go-to dish this season. With 18 grams of protein and 14 grams of fiber per serving, it makes a great plant-based meal or side dish. Ready to start chopping?
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Celery Salad Ingredients
Salads are meant to be fresh and flavorful. To achieve that, I’ve created a robust marinade for the celery and garbanzo beans to soak up. It doesn’t end there! The salad toppings brighten the dish and add additional protein and crunch. All the ingredients are equally important in a salad as memorable as this.
I know I’m all about drinking my greens and I can with my Apple Celery Smoothie, yet sometimes I just wanna crunch my celery… and this is the perfect way to do just that.
- Red wine vinegar: While you can swap with another vinegar, red wine vinegar has a brighter, more fruity flavor mixed in with the tang of the vinegar, making it a great addition to a marinade.
- Dijon mustard: This is another tangy addition to my recipe. It levels up the marinade and provides just the right amount of spice.
- Maple syrup: A little natural sweetener provides the perfect balance to the savory parts of this recipe and pairs really well with the veggies.
- Garlic cloves: I know using fresh whole garlic takes a little extra effort, but the fragrant punch it adds is totally worth it.
- Chickpeas: This adds plant-based protein that turns this dish into a great meal option. If you want an even crunchier dish, level this up with my Garlic Baked Chickpeas.
- Celery ribs: Celery adds wholesome bulk and extra crunch to this dish— you can buy stalks and chop the rib portion.
- Green onion: Add a fresh pop of color for serving, along with an additional savory crunch that I love with a salad.
November 9-13, 2026
Jen’s Free Soup Challenge
I’d love for you to soup it up with me! For 5 days, I’ll send you a daily veggie-packed soup that’s easy enough for a busy weeknight and makes enough to freeze and pull out all winter.
How to Make Marinated Celery Salad
To get the most flavor in the salad, you need to allow the marinade to work its magic. Once that’s done, it’s super simple to pull together and only takes 10 minutes of hands-on time.
Step 1: Chop the celery ribs into small pieces and toss in a bowl with drained chickpeas. Whisk together vinegar, mustard, garlic, maple syrup, salt and pepper. Slowly whisk in the olive oil until well incorporated.
Step 2: Stir in the chickpeas, celery and green onions. Cover and refrigerate for at least two hours so all the flavors can soak in.
Step 3: When you’re ready to serve, toss parsley, tomatoes, basil and pepitas into the marinated mixture. Serve over arugula for a leafy finish.
That’s it! You can even make the marinade a day ahead to allow the flavors to soak up even more. Do you know how lasagna is always better the next day? The same idea applies here.
Salad Toppings
- Fresh parsley: I like the earthiness that fresh parsley brings, without adding another sharp flavor. If your celery came with leaves, you can easily use those leaves instead of, or along with, parsley.
- Sun-dried tomatoes: The intensity of sun-dried tomatoes soaked in oil elevates this whole salad. Trust me, you don’t want to leave these guys out.
- Basil leaves: Use fresh leaves for the best flavor.
- Raw pepitas: Another way to add crunch and protein is through pepitas.
- Arugula: While you don’t need leafy greens in this dish, the sharp peppery arugula is the perfect finish.
I know it may sound like a lot of ingredients. I bet you have most of these on hand and can easily find the rest. Now, let’s dive into the process of creating a salad that you’re excited to make again and again.
More Flavor-Packed Salads
With a hint of Spring in the air, I’m ready to start gearing my menus toward the brightly fresh produce of springtime. Here are some great salad recipes to include in your meals this season:
Common Questions
Yes! Raw celery is packed with fiber and flavor. Wash the stalks thoroughly first, making sure to scrub them to remove any dirt. Gently dry, then chop into desired sizes. You can use both the leaves and the stalk for minimal waste.
Celery can go in so many dishes! If you’ve got leftovers after making a celery salad, then save those stalks to add to smoothies, soups or grab your favorite nut butter and dip them for a deliciously filling snack. You really can’t go wrong with this mild hearty vegetable.
I like thin slices in my salad for easy chewing and no weird strings. After washing and drying the stalks, use a paring knife and cut down the stalk length-wise. I cut off the very small top end (it’s usually dried out) and the whitest part of the big end. The rest is fair game for whatever recipe I’m making. If your stalks have leaves, remove those before chopping.
Recipe Card
Marinated Celery Salad
Ingredients
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- ¼ tsp pure maple syrup
- ¼ tsp sea salt, unrefined
- ¼ tsp black pepper, ground ground
- 2 garlic clove minced
- 2 tbsp extra-virgin olive oil
- 1 ½ cup chickpeas rinsed and drained
- 3 celery ribs thinly sliced
- 1 green onion sliced
For Serving:
- ½ cup fresh parsley chopped
- ¼ cup sun-dried tomatoes in oil drained and chopped
- 4 fresh basil chopped
- ¼ cup raw pepitas
- 2 cup arugula
Instructions
- In a large bowl, whisk together the vinegar, mustard, garlic, maple syrup, salt and pepper. Slowly whisk in the olive oil.
- Add the chickpeas, celery and green onion and stir well. Cover and refrigerate for at least 2 hours to let the flavors develop.
- Just before serving, toss in the parsley, sun-dried tomatoes, basil and pepitas. Serve over the arugula.
Recipe Notes
- Prep Tip: Slice the celery thinly so it soaks up the marinade and stays tender-crisp. If it has leaves, chop them and use them in place of some of the parsley.
- Make Ahead: The marinated chickpeas and celery keep in the fridge overnight. Add the herbs, sun-dried tomatoes and pepitas just before serving so they stay fresh and crunchy.
- Greens Swap: Swap the arugula for the leafy greens of your choice, like baby spinach or spring mix.
- Serving Ideas: Spoon it over cooked quinoa or tuck it into a pita for a heartier lunch.
Nutrition
Saturated Fat: 3 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 14 g | Trans Fat: 0.01 g | Sodium: 484 mg | Potassium: 1004 mg | Sugar: 8 g | Vitamin A: 2328 IU | Vitamin C: 43 mg | Calcium: 166 mg | Iron: 6 mg
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Sounds terrific, but what does “3 celery” mean? 3 large stalks? thanks
I like to use the ribs of the celery— so if you buy the stalks you can just chop the ribs and use that part. It’s really a great recipe!
I make this quite often to have as a quick refreshing lunch or paired with naan or quinoa for dinner! My boyfriend loves it.
Great to know. Thanks for taking the time to give us feedback. Keep rawking it.
Celery is definitely an underrated veggie. Im learning that if it’s paired with the right ingredients it’s delicious! Love the crunch it gives and the marinade is wonderful with it, but make sure you actually let it marinade.
What’s a good swap for chickpeas? I’m not the biggest fan.
Hi John! So many great swaps for chickpeas. You could try black beans, peas, edamame, green lentils, the list goes on!