I always have two kinds of fresh herbs in my fridge. Cilantro and Parsley.
Cilantro because I cook Mexican food 6 out of 7 nights a week, and parsley because everything looks prettier if you sprinkle it on top (plus it adds a really nice fresh flavor).
Those herbs aren’t usually paired, but I love them together in a simple salad. Crispy Chickpeas are always a win (especially in tacos and on top of Butternut Squash Soup), and a perfect alternative to meat in a salad. I usually make this a few times a week especially during finals.
Crispy Chickpea Salad with Fresh Herbs
*yields a dinner-sized salad for 2-3 people ( I also eat huge salads out of big mixing bowls, so it’s all up to you).
- 1 head fresh romaine lettuce, chopped and washed
- 3-4 cups wild arugula
- 1 cup roughly chopped cilantro (a few stems are ok but try to remove the very bottom)
- 1 cup chopped parsley
- 1 can chickpeas, rinsed and dried and cooked according to the recipe here (1 can is enough for Miles and I to eat over two salads for dinner, so use another can if you are cooking for more people)
- 1 ripe avocado
- 1/4 small red onion, finely sliced
- Rice Vinegar
- Cook chickpeas according to my previous post here, and set aside.
- Assemble salads and top with chickpeas.
- Drizzle with EVOO and vinegar, and add S&P to taste. Fresh lemon would also be nice here.
- Serve immediately.