New This Month

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.

Reviews Add a comment

  • samiaadrienne
    6 MAY, 2010
    This was really good! I made a couple of changes, though. 1. I doubled the amount of celery ( I had a lot I need to use) 2. I used celery leaves instead of parsely 3. I had some fresh fava beans, so I used them instead of the garbanzos 4. I used 1/2 an onion instead of a whole one 5. Used a few less olives (about 1 C) So I guess my version was a bit different, but it is really tasty.