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Saturday, March 30, 2019

Spring herbs and chickpea salad (vegan)

The perfect treat for me in spring is definitely a chickpea salad. When I saw the idea for this version with fresh aromatic herbs and a hint of lemon I couldn't help myself and made it asap. Needless to say, it become a go-to, which was completely predictable. It's light and fresh and it tastes like spring in a bowl, while still remaining consistent enough thanks to the chickpeas. 
Of course, what I like best about it, besides its simplicity, is the room it leaves for improvisation. I started with parsley and ramps for the herbs here, but this can be changed and combined in various ways: dill, fresh basil, some rucola perhaps and so on. Just imagine! :)
I eat it just as it is, as a meal in itself. But you can pair it with the bread of your choice, lightly toasted. Anyway you want it, enjoy :).
Recipe adapted from Mazi.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Saenggangcha (Korean ginger tea) (vegan).
Five years ago: Pajeon (Korean green onion pancakes).
Six years ago: Eggplant, pomegranate and chickpea cous cous (vegan).
Seven years ago: Mechouia salad (roast vegetables and tuna) (Tunisian).
Eight years ago: Zucchini and coconut muffinsMelanzane alla parmigiana (Italian) and Pancetta and artichoke pizza.

Ingredients (serves 2):
  • 2 cans of 400 g chickpeas (about 500 g total drained weight)
  • 2 bunches of fresh parsley
  • one bunch of ramps
  • 1 teaspoon white balsamic vinegar
  • juice from 1 lemon
  • 2-3 tablespoons extra virgin olive oil
  • 1 tablespoon French mustard (with whole grains)
  • 1 rounded teaspoon of dried caraway fruit (whole or ground)
  • salt and pepper to taste

Drain the chickpeas and put them into a large salad bowl. Squeeze the lemon over them.

Chop the parsley and ramps and add them to the chickpeas:

Add the oil, vinegar, mustard, caraway, salt and pepper and toss well. It's done, dig in! :)

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