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Lemony chickpea and pea salad with finely chopped celery, green onions and fresh herbs in an ornate bronze serving bowl.

Lemony Chickpea, Pea and Celery Salad

This lemony chickpea, pea and celery salad combines hearty chickpeas, sweet green peas and crisp celery with a bright lemon-garlic dressing. Finely chopped onion and fresh herbs add plenty of flavour without much fuss. Let it rest for about 20 minutes before serving—the chickpeas pick up the dressing while the celery keeps its crunch. Serve it as an easy lunch or alongside grilled chicken or fish.
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Prep Time 15 minutes
Resting Time 20 minutes
Total Time 35 minutes
Course lunch, Salad, Side Dish
Cuisine Mediterranean
Servings 4 servings
Calories 170 kcal

Equipment

  • Can opener
  • Colander or fine-mesh strainer
  • Cutting board
  • Sharp chef’s knife
  • Large mixing bowl
  • Small bowl or glass jar for the dressing
  • Whisk or fork
  • Measuring cups and spoons
  • Citrus juicer, optional
  • Microplane or zester, optional
  • Large spoon or silicone spatula for tossing

Ingredients
  

Salad Ingredients

  • 2 15 ounces chickpeas - cans, drained and rinsed
  • 1 cup green peas frozen and thawed
  • 2 celery stalks finely chopped
  • 4 green onions finely chopped
  • ¼ cup sweet onion or red onion finely chopped
  • ⅓ cup parsley chopped and fresh
  • 1 tablespoon chopped fresh cilantro optional
  • 1 tablespoon finely chopped celery leaves optional

Lemon-Garlic Dressing

  • ¼ cup olive oil extra-virgin
  • 3 tablespoons lemon juice fresh
  • 1 tablespoon red wine vinegar or apple cider vinegar
  • 1 garlic clove small and finely grated or minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • ½ teaspoon ground cumin
  • ½ teaspoon salt or to taste
  • ¼ teaspoon freshly ground black pepper
  • 1 Pinch red pepper flakes
  • ½ teaspoon lemon zest optional

Instructions
 

Prepare the peas.

  • Prepare the frozen peas according to package directions. If cooking is required, cook them first, then cool promptly in cold water and drain well before adding to the salad.

Combine the salad ingredients.

  • Add the chickpeas, peas, celery, green onions, finely chopped onion, parsley and cilantro to a large bowl.

Make the dressing.

  • Whisk together the olive oil, lemon juice, vinegar, garlic, Dijon mustard, honey, cumin, salt, black pepper, red pepper flakes and lemon zest.

Dress the chickpea salad.

  • Pour the lemon-garlic dressing over the salad and toss until everything is evenly coated.

Let the flavours develop.

  • Allow the salad to sit for about 20 minutes before serving. This softens the sharper onion flavour while the celery stays pleasantly crisp.
    • For the best chickpea and pea salad, let the finished salad rest for 20 to 30 minutes before serving so the chickpeas can absorb the lemon-garlic dressing. For a slightly warm, glossy chickpea salad, gently heat the drained chickpeas and peas with a little olive oil for two to three minutes, then toss them with the finely chopped celery, green onion and dressing.

Notes

  • If using frozen peas or corn, cook according to package directions, then cool and drain well before adding to the salad, unless the package specifically states they are ready to eat.
  • Drain and rinse the canned chickpeas well, then leave them in the colander for a few minutes. Removing excess water helps the lemon-garlic dressing cling to the chickpeas instead of collecting at the bottom of the bowl.
  • Finely chop the celery so its fresh crunch is evenly distributed throughout the chickpea and pea salad. Large pieces can overpower the softer chickpeas.
  • Let the finished salad rest for 20 to 30 minutes before serving. The chickpeas absorb the lemon dressing, and the onion and garlic flavours soften a little.
  • Taste the salad again just before serving. Chickpeas soak up quite a bit of seasoning, so you may need another pinch of salt, a squeeze of lemon or a little more black pepper.
  • Add fresh parsley, dill or cilantro shortly before serving to keep the herbs bright and fresh-looking.
  • For a slightly warm chickpea salad with an attractive glossy finish, gently heat the drained chickpeas and peas in a skillet with one teaspoon of olive oil for two to three minutes. They should be just warm, not hot. Toss them with the celery, green onion, herbs and lemon dressing immediately before serving. This step is optional but gives the salad a lovely fresh sheen.

Nutrition

Serving: 1servingCalories: 170kcalCarbohydrates: 10gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 315mgPotassium: 192mgFiber: 3gSugar: 5gVitamin A: 840IUVitamin C: 29mgCalcium: 34mgIron: 1mg
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