“Everything Green” Chickpea Salad

Photo courtesy Sara Baer-Sinnott of Oldways

Here’s a simple recipe you can make in a flash and help you to avoid wasting the rest of those herbs or greens that you bought for another dish but they’re still kicking around in your fridge. It’s from Sara Baer-Sinnott, President of Oldways.

For those of you not familiar with this group, they’re a non-profit organization helping people rediscover and embrace the healthy, sustainable joys of the “old ways” of shared cultural traditions. They’re the folks responsible for bringing the Mediterranean diet to the attention of both scientists and health professionals in addition to those who simply enjoy the pleasures of good food.

Sara uses mint, scallion, and chives in this lemony chickpea salad but points out that it’s is your chance to use “everything green” you’ve got in your fridge! Spinach, arugula, parsley, and other herbs and leafy greens would all be tasty, too.

“Everything Green” Chickpea Salad

Makes 4 servings

1 540-mL can chickpeas, drained and thoroughly rinsed
¼ cup mint, finely chopped
2 tbsp chives, finely chopped
2 scallions, finely chopped
Juice of 3 lemons
3 tbsp extra virgin olive oil
2 tsp dried oregano

In a large salad bowl or mixing bowl, combine all ingredients.

The salad can be served at room temperature or chilled. It will taste best when given a few hours or overnight to chill in the refrigerator, to allow the flavors to come together.

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Categories: Recipes

Author:Rosie Schwartz

Rosie Schwartz is a Toronto-based consulting dietitian and writer.

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