Celery-and-Orange Salad

Serve this bright, juicy salad with any simply-prepared fish or meat.

  • Servings: 8

Source: Everyday Food, June 2009


  • 3 large oranges
  • 2 large celery stalks, thinly sliced
  • 1 1/2 cups chopped pitted green Greek olives
  • 1 1/2 cups chickpeas (from a 14-ounce can), rinsed, drained, and chopped
  • 1 medium red onion, diced small
  • 1/3 cup chopped fresh parsley
  • 3 tablespoons olive oil
  • 3/4 teaspoon coarse salt
  • 1/8 teaspoon ground pepper


  1. Grate 2 tablespoons zest from oranges into a large bowl. With a knife, cut away peel and discard. Working over bowl, cut out orange segments, then squeeze juice from membranes. Add remaining ingredients to bowl and toss.


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