JUDI’S RECIPES – WEEK 14 – SEPTEMBER 15, 2020

SEPTEMBER 15, 202O

Hi Everybody,

I don’t think any of us will ever forget 2020. A year of trial, tribulation and great heroism.

This week we’re getting parsley. Most people consider it a garnish, to be served in a single sprig at the side of a plate. But, much more can be done with parsley.

Today’s recipe is a salad with chickpeas, garlic and parsley.

MARINATED CHICKPEAS WITH CELERY AND PARSLEY SALAD

8 oz. dried chickpeas, soaked in water overnight

5  cloves garlic

1/2 cup olive oil

1/2 cup red wine vinegar

2 tsp salt

1 TBS Dijon mustard

1 bunch fresh parsley (about 1 1/2 cups), coarsely chopped

1 bunch celery, thinly sliced

  1. Drain and rinse the soaked beans and boil in fresh water until tender, about 30 minutes.

  2. Coarsely chop the garlic and combine with the oil, vinegar, salt, and mustard.

  3. Drain the cooked beans and immediately dress with the vinaigrette. Combine the beans with the parsley and celery just before serving. Taste and correct seasonings.

    HELPFUL HINT: After washing the parsley, wrap it in a towel or paper towel and twist to drain the water.

    That’s it! A very simple recipe that’s very tasty.

    Enjoy!

    Have a delicious week.

    Best,

    Judi