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This delicious quinoa and celery salad is a healthy, satisfying, and colorful dish featuring chickpeas, kale, and cherry tomatoes. Tossed in a light lemon-balsamic dressing, it’s flavorful and perfect for a wholesome meal or side dish.
If you’re looking for a fresh, nutrient-packed salad that is both satisfying and full of flavor, this WFPB Quinoa and Celery Salad with Chickpeas, Kale & Cherry Tomatoes is for you! It’s light yet filling, crunchy yet tender, and bursting with the perfect balance of sweet, tangy, and savory flavors.
Inspired by the Costco quinoa salad (which I love), this version is oil-free, whole-food plant-based (WFPB), gluten-free, and refined sugar-free, making it an excellent choice for a wholesome meal or meal prep. Plus, its vibrant colors and diverse textures make it as beautiful as delicious!
This salad recipe is my favorite, and my family loves it too! I invite you to try it and enjoy the vibrant flavors, hearty texture, and refreshing crunch!
WHAT ALLERGENS/INGREDIENTS IS THIS RECIPE FREE FROM?
This recipe is not only vegan, but it’s also:
- Dairy-Free
- Egg-Free
- Gluten-Free
- Soy-Free
- Refined Sugar-Free
- Oil-Free
- Nut-Free (optional)
WHY THIS RECIPE WORKS AND WHY IS GOOD FOR YOU
This quinoa salad is a powerhouse of nutrition!
- Quinoa is a complete protein, rich in fiber and essential amino acids.
- Chickpeas add heartiness, protein, and a creamy contrast to the crunchy veggies.
- Kale is packed with vitamins A, C, and K, supporting overall health.
- Celery and cherry tomatoes provide a fresh and hydrating crunch.
- The oil-free dressing brings everything together with a light, tangy flavor.
- It’s perfect as a light lunch, a protein-packed side, or meal prep for the week!
HOW TO PREPARE THIS REFRESHING QUINOA AND CELERY SALAD
📌(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes).
This simple salad is assembled in just three steps: cook the quinoa, chop the veggies, and toss everything in the dressing. There are no complicated techniques—just fresh ingredients coming together beautifully!
Let’s explore kitchen tools, the required ingredients, and the steps with helpful pictures if needed.
USEFUL KITCHEN EQUIPMENT
Here’s what you’ll need to make this recipe:
- Mixing bowl – For easy ingredient preparation and mixing.
- Whisk – To blend the dressing smoothly.
- Spatula or Wooden Spoon – Perfect for tossing the salad.
- Box Grater – If shredding fresh carrots.
- Knife & cutting board– Essential for chopping veggies.
Now, let’s review the list of ingredients and potential substitutions in some cases.
INGREDIENTS NOTES
Here is a list of everything you will need to prepare this recipe:
Salad
- Quinoa – A complete protein and fiber-rich base. Substitute with millet or couscous if desired.
- Chickpeas – Adds plant-based protein and a creamy bite.
- Celery – Crunchy and hydrating, providing a fresh contrast.
- Kale – Adds a nutrient boost; massage it for better texture.
- Cherry Tomatoes – Juicy and slightly sweet, balancing the flavors.
- Carrots – A touch of natural sweetness and crunch.
- Red Onion – Adds mild sharpness; soak in water if you prefer a milder taste.
- Dried Cranberries – Slight sweetness to balance the flavors.
- Toasted Pecan or Walnuts – For extra crunch and richness (optional; omit for nut-free or add sunflower seeds instead).
- Fresh Parsley – Adds brightness and a fresh aroma.
Dressing (No Oil)
- Fresh Lemon Juice – Provides a tangy and refreshing taste.
- Balsamic Vinegar – Enhances depth and sweetness.
- Maple Syrup – Balances acidity with natural sweetness.
- Dijon Mustard – Adds a subtle kick and helps emulsify the dressing.
- Garlic – A touch of aromatic warmth.
- Salt & Black Pepper – To taste, enhancing overall flavor.
STEPS
To prepare this salad, follow these steps:
Prep Ingredients & Cook Quinoa: Chop all vegetables and cook quinoa according to package instructions. Drain excess water and let cool.
Massage the Kale: Add kale to a bowl, squeeze in lemon juice, and massage for 30 seconds until softened.
Prepare the Dressing: Whisk together lemon juice, balsamic vinegar, maple syrup, Dijon mustard, garlic, black pepper, and salt.
Assemble the Salad: Mix quinoa, chickpeas, kale, cherry tomatoes, celery, carrots, red onion, cranberries, nuts (if using), and parsley. Toss with dressing.
Chill & Serve: Let sit for 15 minutes to meld flavors. Serve chilled or at room temperature.
RECIPE TIPS & VARIATIONS
- Nut-Free? Swap pecans/walnuts for sunflower or pumpkin seeds.
- Extra Creaminess? Stir in mashed avocado or a tablespoon of tahini.
- More Protein? Add hemp seeds or tofu cubes.
- Brighter Flavor? Add orange zest or fresh basil.
- Sweeter Balance? Include diced apples or extra cranberries.
FREQUENTLY ASKED QUESTIONS (FAQs)
Can I make this ahead of time?
Yes! This salad tastes even better after a few hours as the flavors meld together. Store it in the fridge for up to 4 days.
How do I store leftovers?
Leftovers can be kept in an airtight container in the refrigerator for up to 4 days. Give them a quick toss before serving.
Can I freeze this recipe?
This salad is best fresh, as freezing can change the texture of the veggies. However, you can freeze cooked quinoa separately for future use.
What can I serve with this salad?
This quinoa salad pairs well with a side of roasted vegetables, a warm soup, or a light avocado toast for a complete meal.
MORE SALAD RECIPES TO TRY!
PRINTABLE RECIPE CARD
REFRESHING QUINOA AND CELERY SALAD WITH CHICKPEA (VEGAN, GLUTEN-FREE)
Equipment
- mixing bowls
- Whisk
- Spatula or Wooden Spoon
- Box grater
- Knife & cutting board
Ingredients
Salad
- 1 cup quinoa (rinsed)
- 2 cups water or vegetable broth (for cooking quinoa)
- 1 ½ cups chickpeas (cooked, or 1 can, drained and rinsed)
- 2 cups celery (finely chopped)
- 1/2 cup carrots (shredded)
- 1/4 cup red onion (finely diced)
- 1 ½ cups kale (finely chopped, destemmed)
- 1 cup cherry tomatoes (quartered)
- 1/3 cup dried cranberries (unsweetened or naturally sweetened)
- 1/3 cup toasted pecans or walnuts (chopped)
- 1/4 cup fresh parsley (chopped)
Dressing (No Oil)
- 1/3 cup lemon juice (fresh)
- 2 Tbsp balsamic vinegar
- 1 Tbsp maple syrup
- 1 tsp Dijon mustard
- 1 clove garlic (minced)
- 1/4 tsp black pepper
- 1/4 tsp salt (optional)
Instructions
- Prep Ingredients & Cook Quinoa: Chop all vegetables and set them aside. Cook quinoa according to package instructions (I like to toast it on medium heat before adding the liquid). Once cooked, drain any excess water and let it cool completely.
- Massage the Kale (Important Step!): Place chopped kale in a bowl. Add a small squeeze of lemon juice and gently massage it with your hands for about 30 seconds to 1 minute until softened.
- Prepare the Dressing: In a small bowl, whisk together lemon juice, balsamic vinegar, maple syrup, Dijon mustard, minced garlic, black pepper, and salt (if using).
- Assemble the Salad: In a large bowl, combine cooked quinoa, chickpeas, massaged kale, cherry tomatoes, chopped celery, shredded carrots, red onion, cranberries, nuts, and parsley. Pour the dressing over the salad and toss well to combine.
- Chill & Serve: Let the salad sit for at least 15 minutes for the flavors to meld. Serve chilled or at room temperature.
Notes
- Storage: Store in an airtight container in the fridge for up to 4 days.
- Meal Prep Friendly: This salad tastes even better as the flavors meld together the next day.
- Serving Ideas: Enjoy as a main dish, side salad, or as a filling for wraps.
- Customization: Feel free to swap ingredients based on your preferences—add bell peppers, swap cranberries for raisins, or use spinach instead of kale.
DID YOU MAKE THIS QUINOA AND CELERY SALAD?
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