Bright green herbs stand in for mixed greens in this filling meal-sized-salad. It’s a great way to include more fresh herbs into your diet, and make use of those random green thingies that show up unannounced in your CSA. Feel free to swap as you like- dill, parsley, mint, basil, Thai basil, cilantro, and sorrel would all be great mixed together in some pretty combination! I made this in cooking class recently, but the recipe comes to us via a coworker, from whom I often ‘borrow’ recipes. Mahalos Cyn!
Chickpea & Herbs Salad
¼ cup extra virgin olive oil
¼ cup fresh lemon juice
1 Tablespoon apple cider vinegar
1 Tablespoon soy sauce
salt and pepper to taste
4 cups chickpeas, room temperature
2 cups finely sliced fresh basil
2 cups sliced cucumber
1 cup shredded carrots
1 cup fresh mint, minced
1 cup fresh cilantro, minced
½ cup fresh parsley, minced
- In a large bowl whisk together olive oil, lemon juice, vinegar, soy sauce, and salt/pepper. Whisk until emulsified and add chickpeas. Let stand one hour.
- In another large bowl toss together remaining ingredients. Add in dressing and chickpeas and toss gently to combine. Serve immediately. Enjoy!
Yields: 4-6 salad servings