Is anyone else’s garden swimming in herbs? Our garden is going nuts, most notably, our parsley.
I love growing parsley because I find recipes never call for very much and then I’m always left with a massive bunch that I don’t know what to do with. When it’s in our garden, I can take a sprig as needed. That being said, we are continuously using parsley as a dining table centrepiece because of said garden-invasion.
Heavy on the herbs, light and refreshing on these hot summer days, and no oven needed. I like this salad because although it’s great as a side dish, it can be eaten as a dinner main with a side of pita bread. Store the remaining salad in the fridge and bring with you for a brown bag lunch!
This recipe below made enough for 2 dinner portions and 1 lunch.
1/2 can of chickpeas, drained and rinsed
1 cup cooked grains (I used a wild-rice quinoa blend, but traditionally one would use bulgur wheat)
1 cucumber, seeded and diced
1 pint cherry tomatoes, quartered
½ cup chopped fresh mint
½ cup chopped fresh parsley
1/3 cup chopped fresh chives (or green onions)
juice of 1 lemon
equal parts olive oil to lemon juice (about 3 tablespoons)
salt and pepper
1. Whisk together lemon juice, olive oil, and salt and pepper in a small bowl. Set aside.
2. Combine all remaining ingredients. Toss with dressing to taste.
Source: Slightly adapted from: FoodieCrush