Squid Salad with Chickpeas and Celery

squid salad garlic lemon onion celery chickpea red wine vinegar feast of seven fishes

Andy Baraghani

8 servings

Source

Ingredients

2 garlic cloves, finely grated

¼ cup extra-virgin olive oil, plus more for drizzling

2 pounds cleaned large squid, bodies and tentacles separated

½ lemon

1 medium red onion, very thinly sliced, rinsed

4 celery stalks, thinly sliced crosswise, plus 1 cup torn celery leaves

2 15-ounce cans chickpeas, rinsed

¼ cup red wine vinegar

Kosher salt, freshly ground pepper

Method

Mix garlic and ¼ cup oil in a large bowl. Add squid and toss to coat. Heat a large heavy skillet, preferably cast iron, over high 5 minutes (you want the pan scorching hot). Working in batches to avoid overcrowding, cook squid, turning halfway through, until lightly charred and cooked through, about 3 minutes total for bodies and 40 seconds total for tentacles. Transfer to a cutting board. Let cool slightly, then slice bodies into ½"-thick rings.

Place squid in a large bowl and squeeze in juice from lemon. Add onion, celery stalks, chickpeas, and vinegar and toss to coat; season with salt and pepper. Let sit 10 minutes.

Just before serving, toss in celery leaves and drizzle with oil.

Do Ahead: Salad (without celery leaves and oil) can be made 1 day ahead. Cover and chill.

See the rest of the Feast of the Seven Fishes menu here.