Summer Herbs

In summer you can get freshness not available the rest of the year. It's a great time to take advantage of what your local farmer's markets offer. I tend to go heavy on the herbs during the summer, they are better tasting and less expensive than when the snow flies. This salad is easy to make, delicious to eat and even keeps well for a day. Serve as a main course with a grain on the side or as a side to anything you desire. I always make extra, pack it up and take it for lunch the next day!



Fresh Herb Salad with Chickpeas

6 scallions, white and green parts, thinly sliced

2 large vine ripe tomatoes, 1/2 inch chopped
1 cucumber, halved lengthwise, seeded, 1/2 inch diced
1 can chickpeas, rinsed and drained
1 cup chopped fresh flat leaf parsley
2/3 cup chopped fresh mint leaves
2/3 cup julienned fresh basil leaves
1/4 cup freshly squeezed lemon juice
Salt and pepper to taste
1/2 cup olive oil


Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.

In a small bowl or measuring cup, whisk together the lemon juice, salt and pepper. Whisk in the olive oil. Pour dressing over salad and mix gently.

Note: If you want to change up the dressing a bit, a teaspoon of dijon mustard added is nice, or a pinch of powdered garlic.

Sweet Curried Chickpeas

I love the final touches on a dish. Maybe some chopped parsley, toasted pine nuts or a sprinkle of fresh herbs. Little touches can take a dish from a meal to an event – something to be remembered and wanted again and again. I think these chickpeas on their own are pretty impressive, I can’t wait to add them to a salad, top a root vegetable tajine, or a pizza!

 

 

 

 

Sweet Curried Chickpeas

 
1 can (29 oz.) chickpeas, rinsed and dried well
1 T. olive oil
1 t. sweet curry powder
½ t. sea salt
Fresh ground pepper

Preheat oven to 400 degrees. Rinse and dry the chickpeas. Put chickpeas in a large bowl and add olive oil. Mix well so all the chickpeas are coated with the olive oil. Sprinkle with the sweet curry powder, sea salt and pepper. Mix until all chickpeas are evenly coated. Place on a baking sheet, evenly spaced and roast in oven for 40 minutes or until lightly browned.

Enjoy!