Mediterranean Celery Salad

A quick and simple mediterranean salad, showcasing raw crunchy celery, chickpeas, black olives, red onion and parsley. The chickpeas make it nutritious enough to be a meal on its own, but this recipe would also be a great side dish or starter.


  • No celery? You can use fennel instead. 
  • No red onion? Try with shallot. 
  • No black olives? You can use green olives, or swap the olives for capers or cornichons. 
  • No red wine vinegar? Use what you have. Good options are white wine vinegar, and apple cider vinegar. 
  • No parsley? Swap parsley for fresh basil. 

Prep time: 15 minutes

Cook time: 0 minute

Total time: 15 minutes

Servings: 2


Celery stalk (4)

400 g Chickpeas (1 tin, drained)

1 Red onion

15 Black olives

a bunch of Parsley

1 tbsp red wine vinegar

½ Salt

½ tsp Cumin seeds

2 tbsp Olive oil

Salt & pepper


  1. Prepare your ingredients: Slice the celery, cut the olives in half, thinly slice the red onion, and chop the parsley (stem included). In a large bowl, combine celery, chickpeas, olives, red onion and parsley. 
  2. Make the dressing: In a small bowl, combine the vinegar, cumin seeds, olive oil, salt and pepper. Whisk with a fork until the salt has dissolved.
  3. Finish the salad: Pour the dressing over the celery chickpea salad, and mix well.
A serving of mediterranean celery salad in a bowl.