Name: Squid Salad With Chickpeas and Celery
Yield: 8 servings
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

Image may contain Plant Food Dish Meal Produce and Vegetable

Photo by Chelsie Craig, styling by Judy Mancini

Look for already cleaned whole squid. Adding bodies and tentacles will give a nice variety in texture to this salad.

Recipe notes