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
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Drain and rinse the soaked beans and boil in fresh water until tender, about 30 minutes.
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Coarsely chop the garlic and combine with the oil, vinegar, salt, and mustard.
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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