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Squid Salad with Chickpeas and Celery

Squid Salad with Chickpeas and Celery


  • 2 garlic cloves, finely grated
  • 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 (SOGNO TOSCANO), rinsed
  • ¼ cup red wine vinegar (SOGNO TOSCANO)
  • Kosher salt, freshly ground pepper


  1. Mix garlic and ¼ cup oil (1923 EVOO SOGNO TOSCANO) in a large bowl.
  2. Add squid and toss to coat. Heat a large heavy skillet, preferably cast iron, over high 5 minutes (you want the pan scorching hot).
  3. 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.
  4. Transfer to a cutting board. Let cool slightly, then slice bodies into ½"-thick rings.
  5. Place squid in a large bowl and squeeze in juice from lemon.
  6. Add onion, celery stalks, chickpeas(SOGNO TOSCANO), and vinegar and toss to coat; season with salt and pepper.
  7. Let sit 10 minutes.Just before serving, toss in celery leaves and drizzle with oil (SOGNO TOSCANO 1923 EVOO).

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