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REFRESHING QUINOA AND CELERY SALAD WITH CHICKPEA (VEGAN, GLUTEN-FREE)

A vibrant and nutritious WFPB quinoa and celery salad packed with chickpeas, kale, and cherry tomatoes. This oil-free, whole foodplant-based recipe is easy to make, flavorful, and perfect for meal prep!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad, Side Dish
Cuisine American, Gluten-Free, Vegan
Servings 4 to 6 servings

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.