I was at a party recently and someone brought the most delicious celery salad…it checked all the boxes for me: crisp and crunchy, sweet and chewy, light and refreshing…and I knew I wanted more of that non-lettuce salad in my life.

Alas, I left the party and forgot to ask for the recipe. You can thank me now for trying a dozen iterations before settling on this version of that chopped celery salad with chickpeas and raisins…plus cucumbers and pistachios, parsley and shallot for the full gastronomic experience. I promise you’ll love how quick and simple this is to make. Everything comes together in just one bowl (even the dressing)…cuz I’m totally into easy, peasy these days!

Serving a chopped celery salad with raisins, chickpeas and pistachios onto a small plate.

Ingredient Notes

Don’t forget that celery is on the dirty dozen list…meaning it is HEAVILY sprayed with pesticides. Buy organic if you can and be sure to wash your produce well.

Labeled ingredients: lemon, chickpeas, celery, parsley, cucumber, olive oil, shallot, pistachios, raisins.

Beans: They’re great for adding fiber and protein but don’t overlook the texture piece. I tried making this recipe with great northern beans when I was recipe testing and I thought they were kinda mushy and soft….basically they didn’t hold up well for a salad that’s all about being fresh and crisp. I much preferred the firmness with the chickpea version.
Raisins: I originally tried this with dried blueberries which were such a hit with our karaoke party…but they’re not as mainstream and harder to find. So, I went with the safer choice of adding raisins which totally adds the sweet and chewy piece I love about this salad—and most of you will already have raisins in your pantry…but should you happen to have access to dried blueberries, I’m a fan. A big fan.
Nuts: I bought a super sized bag of pistachios while jonesing over the carrot ribbon salad so I tested this recipe over and over again with pistachios (clearly I’m having a pistachio moment)…and then, no other nut measured up. So choose what YOU HAVE and what you like…no judgement here if it’s your favorite slivered almonds instead.
Shallots vs. Scallions: In my opinion the shallots give a pop of color that enhances the look of this celery salad, although either works from a taste standpoint, both offering a mild bite that adds just a bit of flavor.

How to make it

Honestly, it’s all in the chopping for this non-lettuce salad….and there really isn’t even that much to do…so grab yourself a sharp knife, a sturdy wooden board and a big bowl!

Head of celery on a wooden cutting board with the root end cut off.

Start by cutting off the root end of the head of celery. Then wash and pat dry. The dirt will be easier to get to without the bottom holding the stalks together too closely.

Two piles of celery stalks. One darker and firmer, the other light colored with leaves.

Separate out the inner, light colored, kinda flimsy stalks. They aren’t crisp enough for this celery salad, BUT…you can save them in a zip-top bag in the freezer along with other scraps. They’ll be perfect to throw into a vegetable stock when you’re ready to make it.

Cutting celery stalks in half lengthwise.

For wider stalks of celery, cut down the center lengthwise.

Stalks of celery, halved lengthwise, being cut across into diced pieces.

Then, cut across in ¼″ strips.

Cutting board full of chopped up celery.

Continue cutting all the way up into the leaves. They will make a flavorful addition to the salad.

Diced celery in a white bowl with wood trim.

Place all the chopped celery in a bowl.

Showing how to cut cucumber into long strips after trimming off the ends.

Wash the cucumbers and pat dry. Trim the ends off and then cut lengthwise into strips. Using small persian cukes means crisper cucumbers with less seeds. YAY!

Cutting across cucumber strips to create small dice.

Turn and cut going the other direction, creating a small dice. Add the cucumber to the bowl with celery.

Sections of fresh herbs, chickpeas, cucumbers, raisins, pistachios and shallot in a salad bowl on top of chopped celery;.

Continue to add remaining ingredients: rinsed and drained chickpeas, raisins, diced shallot, chopped pistachios and parsley.

Chickpeas, cucumber, pistachios, fresh parsley, shallot and raisins with lemon zest, salt and pepper.

Zest the lemon right over the bowl, then squeeze out the juice. Drizzle the olive oil and sprinkle the salt and pepper over the bowl too. No need to dirty another bowl or jar to make the dressing…this is ready to toss as is.

Mix well. And then mix some more. It’s important to distribute things evenly, especially if you’re like me and appreciate a chopped salad because you get a bit of everything in every single bite. Ah…the best part of this non-lettuce salad…oh, that and the crisp and vibrant crunch!

Debra’s Pro Tips

Chopped celery salad with raisins and pistachios, parsley and chickpeas.

Make enough for the week. You can eat this simple salad for breakfast, lunch, dinner or a snack and it will hold up well in an airtight container in the fridge all week.
Don’t get hung up on the chopping…bite sized pieces, however you accomplish that is just fine. Totally fine.
Toast the nuts or add them at the last minute for even greater crunch.

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Celery Salad with Chickpeas and Raisins

Ingredient Notes

How to make it

Debra’s Pro Tips

📖 Recipe