Chickpea-Tuna Celery Salad
I have a little game I play with myself called “How Long Can I Wait Before I Go to the Supermarket?”
Before I created this salad, I scanned my crisper drawers, which was empty except for apples reserved for my daughter’s lunches and a few leftover stalks of celery. (Why, oh why, is there always leftover celery?)
Since I had used up the last of the bread that morning, I thought, this is it. I’ll be heading to the store before dinner. But first, I did a quick inventory of the cabinets and found a lazy cook’s treasure: A can of chickpeas and a can of tuna.
Heidi Swanson once wrote a post about being nice to your future self, and this was an example of my past self helping me out. She knew this moment would soon come.
At lunchtime, I quickly popped open the chickpeas and tuna, drained them, and then transferred them to a mixing bowl. I added three stalks of sliced celery and (another score!) five sliced radishes. I tossed that together with equal parts lemon juice and olive oil along order with generous pinches of salt and pepper. I also added a little caraway seed in honor of Heidi because it felt like something she might do.
Finally, I tore a few salvageable leaves off an otherwise rotting bunch of cilantro.
If I had had a shallot or a scallion lying about, I would have diced it and tossed it in, too. Oh well. Who knew I’d ever be so grateful for leftover celery?
CHICKPEA-TUNA-CELERY SALAD
PREP TIME
15 MINS
TOTAL TIME
15 MINS
This protein-rich salad is great for make-ahead lunches or casual office potlucks because it holds up in the refrigerator for a day after it's made. The dish is also the perfect excuse to use up some of that orange-flavored olive oil, grape leaf pesto, or other curious condiments you might have received once in a gift basket or bought on a whim. Take this combo and make it yours.
Author: Kristin Donnelly
Recipe type: Easy
Serves: 2 to 3
INGREDIENTS
1 small shallot (optional)
2 tablespoons fresh lemon juice
One 25-ounce can of chickpeas
One 5-ounce can of tuna
3 stalks of celery, thinly sliced
5 red radishes, thinly sliced (optional)
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
Pinch of caraway seeds (optional)
Torn cilantro or parsley leaves (optional)
INSTRUCTIONS
If you're using a shallot, combine it with the lemon juice and let stand 5 minutes. Add the chickpeas, tuna, celery, radishes, and olive oil and toss. Season generously with salt and pepper. Add the caraway and herbs, if using. Serve.