Discover the best cucumber celery olive odyssey salad packed with crisp veggies, spiced chickpeas, sweet dates, and a zesty lemon drizzle — your new favorite make-ahead Mediterranean-inspired bowl.
Okay, full confession — I didn’t mean to fall in love with a salad. But here we are. This cucumber celery olive odyssey salad came together one lazy Sunday when I was staring into my fridge, and what started as “let me use up these vegetables” turned into something I’ve made six times since.
It’s got crunch, warmth, sweetness, a little heat, and enough going on that it genuinely feels like a meal. And the best part? It gets even better after sitting in the fridge for an hour.
Table of Contents
What Makes This Salad So Special?
Think of this as the Mediterranean Celery Salad that got a serious upgrade. You’ve got crisp cucumbers and celery giving you that satisfying crunch, warm harissa-spiced chickpeas bringing the heat, sweet Dole Sunshine dates for a little surprise, and bright green olives tying it all together. It’s basically a Celery Cucumber Chickpea Salad that went on a flavor vacation and came back totally transformed.
This isn’t your sad side-salad. It’s vibrant, it’s hearty, and it pulls double duty as both a showstopper at potlucks and a meal-prep hero that you’ll actually be excited to eat for lunch three days in a row.
Cucumber Celery Olive Odyssey Salad
Equipment
- Large Cast Iron Skillet
- Large mixing salad bowl
- Rubber spatula
- Mandoline slicer
Ingredients
Spiced Chickpeas
- ¼ cup Olive oil Good quality extra virgin; this portion is for cooking the chickpeas
- 1 can (15.5 oz) Garbanzo beans (chickpeas) Drained, rinsed, and patted dry for best texture
- 3 tsp Harissa, dry Adjust to your heat preference
Salad
- 2½ cups Mini cucumbers Sliced; Persian or mini cucumbers work great
- 2½ cups Celery Sliced; fresh and crunchy
- 1 cup Carrots Sliced in thin rounds; multi-colored heirloom for extra vibrancy
- ½ cup Red onions Sliced into 2-inch thin pieces
- ½ cup Green olives with pimentos Sliced; the briny, salty backbone
- ½ cup Dole Sunshine dates Diced; sweet contrast that makes the whole dish pop
- 3 Green onions Sliced with greens
- ¼ cup Radishes Sliced thinly; optional but adds peppery crunch
- 3 tbsp Fresh lemon thyme leaves Don’t skip this — it’s magic
- ½ cup Fresh basil Packed and chopped; adds fresh herby brightness
Dressing & Seasoning
- 3 tbsp Olive oil For drizzling over the finished salad
- 2 medium Lemons Juiced; fresh squeezed makes all the difference
- 1½ tsp Sea salt
- 1½ tsp Coarse ground black pepper
Instructions
- Heat a large cast iron skillet over medium heat and add the ¼ cup of olive oil, drained garbanzo beans, and the 3 teaspoons of dry harissa. Stir to coat everything evenly and cook for about 5 minutes until fragrant and slightly golden. Turn off the heat and cover the pan to keep everything warm while you prep the vegetables.
- In a large mixing salad bowl, combine the sliced cucumbers, celery, carrots, red onions, radishes (if using), green olives, dates, green onions, lemon thyme leaves, and fresh basil. Toss well to blend everything together.
- Pour the spiced chickpeas over the vegetable mixture. Use a rubber spatula to scrape out every last drop of the harissa-infused oil from the skillet — don’t waste it, it’s packed with flavor.
- Drizzle the remaining 3 tablespoons of olive oil over the salad, then squeeze in all the fresh lemon juice. Season with sea salt and coarse ground pepper. Toss everything together until well combined. Taste and adjust seasoning as needed. Refrigerate for about 1 hour before serving — this resting time is key for the flavors to fully meld.
Notes
What You’ll Need
Here’s everything that goes into this gorgeous bowl. I love using multi-colored heirloom carrots when I can find them — the visual payoff is so worth it, and they add the most beautiful pops of purple and yellow throughout the salad.
| Ingredient | Amount | Notes |
|---|---|---|
| Olive oil | ¼ cup + 3 Tbsp, divided | Good quality extra virgin |
| Garbanzo beans (chickpeas) | 1 can (15.5 oz), drained | Rinsed and patted dry for best texture |
| Harissa (dry) | 3 tsp | Adjust to your heat preference |
| Mini cucumbers | 2½ cups, sliced | Persian or mini cucumbers work great |
| Celery | 2½ cups, sliced | Fresh and crunchy — the star of the show |
| Carrots | 1 cup, sliced in thin rounds | Multi-colored heirloom for extra vibrancy |
| Red onions | ½ cup, sliced into 2″ thin pieces | Adds beautiful color and bite |
| Green olives with pimentos | ½ cup, sliced | The briny, salty backbone |
| Dole Sunshine dates | ½ cup, diced | Sweet contrast that makes the whole dish pop |
| Green onions | 3, sliced with greens | Mild onion flavor throughout |
| Radishes | ¼ cup, sliced thinly | Optional but adds peppery crunch |
| Fresh lemon thyme leaves | 3 Tbsp | Don’t skip this — it’s magic |
| Fresh basil | ½ cup, packed and chopped | Adds that fresh herby brightness |
| Sea salt | 1½ tsp | |
| Coarse ground black pepper | 1½ tsp | |
| Lemons | 2 medium, juiced | Fresh squeezed makes all the difference |
How to Make the Cucumber Celery Olive Odyssey Salad
Don’t let the ingredient list intimidate you — this comes together in about 15 minutes of active time, plus an hour of chilling. Here’s the step-by-step:
Step 1: Spice Up Those Chickpeas
Heat a large cast iron skillet over medium heat and add the ¼ cup of olive oil, drained garbanzo beans, and the 3 teaspoons of dry harissa. Give it a stir to coat everything evenly and let it cook for about 5 minutes.
You’ll hear a gorgeous sizzle, and your kitchen will smell absolutely incredible — warm, smoky, and a little spicy. Turn off the heat and cover the pan to keep everything warm and let those flavors meld together.
“The harissa-spiced chickpeas are the secret weapon here. They add a depth of flavor that makes this Mediterranean Celery Salad feel complex and restaurant-worthy, even though it takes practically zero effort.”
Step 2: Build Your Vegetable Base
Grab your biggest salad bowl — seriously, go bigger than you think you need, because this salad is gloriously generous. Add your sliced cucumbers, celery, carrots, red onions, radishes (if using), green olives, dates, green onions, lemon thyme leaves, and fresh basil. Toss it all together and just take a second to appreciate how beautiful it looks. The colors alone are worth it.
This is where that Celery Cucumber Chickpea Salad magic starts to happen — the crunch of the celery and cucumbers against the sweetness of the dates and the saltiness of the olives is just chef’s kiss.
Step 3: Add the Warm Chickpeas
Now pour those gorgeous spiced chickpeas right over your vegetable mix. Use a rubber spatula to scrape out every last drop of that harissa oil from the skillet — that stuff is liquid gold and you absolutely don’t want to waste it. The warm chickpeas will slightly wilt the herbs just a touch, which is exactly what you want.
Step 4: Dress and Chill
Drizzle the remaining 3 tablespoons of olive oil over everything, squeeze in all that fresh lemon juice, then season with your sea salt and coarse pepper. Give it a good toss and blend everything together. Now the hardest part: refrigerate for about an hour before serving. I know, waiting is rough.
But this resting time lets the dressing soak into everything and the flavors really come together in a way that makes the whole salad taste like it was made by someone who actually knows what they’re doing.
Pro tip: Taste before you refrigerate and adjust salt, lemon, or pepper. It’ll mellow a bit after chilling, so it’s okay to go slightly bolder than you think you need.
Tips, Variations & Troubleshooting
Expert Tips for the Best Results
Dry your chickpeas well. Before adding them to the skillet, pat the drained chickpeas dry with a paper towel. This helps them get a slightly golden exterior in the pan instead of just steaming.
Slice everything thin and consistently. This Celery Cucumber Chickpea Salad is all about that satisfying crunch, and uniform slices mean every bite has a little of everything. A mandoline slicer makes quick work of the radishes and carrots.
Don’t skip the chill time. It’s genuinely transformative. The vegetables soften ever so slightly, the dressing absorbs, and the whole thing just tastes more intentional and delicious.
Easy Variations
Make it heartier: Add a can of white beans or some cubed feta cheese for extra protein and richness. Feta in particular takes this Mediterranean Celery Salad to a whole new level.
Go grain-forward: Toss in a cup of cooked farro, quinoa, or couscous to make it more of a substantial grain bowl. It soaks up the lemony dressing beautifully.
Swap the olives: Not a green olive fan? Kalamata olives or even castelvetrano olives work wonderfully here and give a slightly different flavor profile.
Add more heat: If you’re a spice lover, stir in an extra teaspoon of harissa or drizzle some chili oil over the top before serving.
Troubleshooting
Salad is too watery: Mini cucumbers release less water than regular cucumbers, but if yours is a little wet, just drain off the excess liquid before serving. Salting the cucumbers and letting them sit for 10 minutes before combining also helps draw out excess moisture.
Not flavorful enough: This salad needs salt. Don’t be shy — the chickpeas absorb a lot of it, and fresh vegetables need proper seasoning to shine. Also check your lemon — sometimes they’re just less juicy, so taste and add more if needed.
Storage & Make-Ahead Tips
This salad genuinely might be better the next day, which makes it one of the best meal-prep recipes in my rotation.
| Storage Method | Container | Duration | Notes |
|---|---|---|---|
| Refrigerator | Airtight container | Up to 3 days | Best within 48 hours |
| Meal prep (separate) | Chickpeas stored separately | Up to 4 days | Add chickpeas when serving to maintain texture |
| Freezer | Not recommended | — | Cucumbers and celery don’t freeze well |
Reheating Tips
This salad is meant to be served cold or at room temperature, so no reheating needed! If you prepped the chickpeas separately, you can quickly warm them in a skillet for 2 minutes before tossing into the salad.
No-Waste Kitchen Ideas
Got celery leaves? Toss them right in — they’re herby and delicious. Wilting basil? Chop it up and add more than the recipe calls for. The ends of your green onions can be placed in a glass of water on your windowsill and they’ll regrow! And that harissa-infused oil from the pan? Use any leftovers as a bread dip or drizzle it over eggs the next morning.
Nutritional Information
Here’s an approximate breakdown per serving (recipe makes about 6 servings). This is an estimate based on standard ingredient amounts.
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | ~285 kcal |
| Total Fat | ~16g |
| Saturated Fat | ~2g |
| Carbohydrates | ~30g |
| Dietary Fiber | ~7g |
| Natural Sugars | ~10g |
| Protein | ~7g |
| Sodium | ~520mg |
Nutritional values are estimates only and will vary based on specific brands used and portion sizes.
cucumber celery olive odyssey salad FAQs
Can I make this cucumber celery olive odyssey salad ahead of time?
Yes, and honestly you should! Making it a day ahead actually improves the flavor as everything marinates together. Just store it in an airtight container in the fridge for up to 3 days. If you want to keep the chickpeas a bit crunchier, store them separately and combine right before serving.
Is this Mediterranean celery salad vegan and gluten-free?
It absolutely is! Every single ingredient in this salad is naturally vegan and gluten-free. Just double-check your harissa brand if you’re strict about cross-contamination, but most dry harissa spice blends are naturally gluten-free.
What if I can’t find dry harissa?
No problem — you can substitute with harissa paste (use about 2 teaspoons instead of 3 since paste is more concentrated) or swap it out for a blend of cumin, smoked paprika, and a pinch of cayenne. It won’t be identical but it’ll still be delicious.
Can I use regular cucumbers instead of mini cucumbers?
Totally! Regular cucumbers work fine — just slice them thinner and if they’re the seedy variety, you may want to scoop out the seeds first to prevent the salad from getting watery. English cucumbers are a great middle ground if you can find them.
More Recipes You’ll Love
If you’re into recipes that feel a little special but are secretly super easy, you’re in the right place! Try these favorites next: these strawberry muffins with streusel topping are absolutely dreamy for weekend brunch. For something fun and festive, these Easter egg Oreo cookie balls are always a crowd-pleaser, and these adorable Easter bunny coconut tails are so cute they’re almost too good to eat.
Ready to Make Your Own Odyssey?
There’s something genuinely joyful about a salad that makes people go “wait, what is IN this?” This cucumber celery olive odyssey salad is that recipe. It’s colorful, it’s satisfying, it’s make-ahead friendly, and it’s full of flavors that play off each other in the best possible way.
Give it a try — I promise your fridge will thank you. And if you make it, I’d love to hear what you think! Drop a comment below, rate the recipe, and if you’re on Pinterest, please pin this recipe so your friends can find it too. The more people eating this salad, the better the world becomes. That’s just science.
