This easy salad requires little more than pantry ingredients.

I have a little game I play with myself called “How Long Can I Wait Before I Go to the Supermarket?” Sure, I pop into the little local health food store every few days and hit the farmers’ market once a week. But the sprawling grocery store? I try to go as little as possible, which unfortunately, is still way too often.

You see, when I lived in New York City, there weren’t many massive suburban-style supermarkets. A year after leaving the city, I’m still adjusting to the doublewide aisles and the overwhelming selection of junk food.

Earlier this week, I scanned my crisper drawers, empty except for apples reserved for my daughter’s lunches and a few leftover stalks of celery. (Why, oh why, is there always left over celery?)

Since I had used up the last of the bread that morning, I thought, this is it. I’ll be heading to the Giant before dinner. But first, I did a quick inventory of the cabinets and found a lazy cook’s treasure: A can of chickpeas and a can of tuna.

Heidi Swanson once wrote a post about being nice to your future self and this was an example of my past self helping me out. She knew this moment would soon come.

At lunch time, I quickly popped open the chickpeas and tuna and drained them, then transferred to a mixing bowl. I added three stalks of sliced celery and (another score!) five sliced radishes. I tossed that together with equal parts lemon juice and olive oil along order modafinil canada with generous pinches of salt and pepper. I also added a little caraway seed in honor of Heidi, because it felt like something she might do.

Finally, I tore a few salvageable leaves off an otherwise rotting bunch of cilantro.

If I had had a shallot or a scallion lying about, I would have diced it and tossed it in, too. Oh well. Who knew I’d ever be so grateful for leftover celery?

Chickpea-Tuna-Celery Salad
 
Prep time
Total time
 
This protein-rich salad is great for make ahead lunches or casual office potlucks because it holds up in the refrigerator for a day after it's made. The dish is also the perfect excuse to use up some of that orange-flavored olive oil, grape leaf pesto, or other curious condiment you might have received once in a gift basket or bought on a whim. Take this combo and make it yours.
Author:
Recipe type: Easy
Serves: 2 to 3
Ingredients
  • 1 small shallot (optional)
  • 2 tablespoons fresh lemon juice
  • One 25-ounce can of chickpeas
  • One 5-ounce can of tuna
  • 3 stalks of celery, thinly sliced
  • 5 red radishes, thinly sliced (optional)
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • Pinch of caraway seeds (optional)
  • Torn cilantro or parsley leaves (optional)
Instructions
  1. If you're using a shallot, combine it with the lemon juice and let stand 5 minutes. Add the chickpeas, tuna, celery, radishes, and olive oil and toss. Season generously with salt and pepper. Add the caraway and herbs, if using. Serve.

 

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