Is it weird I’m on a salad kick in the dead of winter? I think it’s because I went a little crazy with soups and stews and needed to balance it out with more raw foods. This isn’t a raw salad but it’s really fresh and light and so full of flavour.
I just haven’t felt much like actual cooking lately so we’ve been eating salads almost every day at my house. I really do feel better on more raw food and less grains anyways though, so it’s all good. And Rosemary Lemon Garlic anything is right up my alley. I’m already thinking of other ways to combine those flavours! Mmmmm, mmmm!
This is really easy to make too. All you have to do is add everything into a bowl and you’re done! Bonus, it tastes even better the next day so it’s great for leftovers.
Now, what nutritional goodies does this provide us with? I’d say the superstar in there is the fresh parsley. No, it’s not just for garnish, it’s actually good for you!
Parsley is rich in vitamin C, E, B 12, K, and A. Parsley also contains volatile oils such as myristicin and eugenol, which have a number of different health benefits. It is also a good source of folic acid, an important B vitamin and minerals like potassium, calcium, magnesium and iron. It’s a great herb to include in your diet in regular rotation and luckily, it’s one of the most popular herbs in the world so it’s easy to find.
I like to add a lot of fresh herbs to my recipes so I can reduce the amount of salt needed. However, I do love my salt, so I’ve added 1/2 a teaspoon of Himalayan pink sea salt, which is my favourite but any salt will work just fine. Garlic + salt = I will love you forever and ever. Who’s with me on that combo? It’s the best, isn’t it!!?
Garlic, fresh rosemary and lemon juice also provide a great dose of vitamins and minerals and the chickpeas provide the protein, fibre and carbs to help fill you up and keep you energized.
Does any of that really matter? It tastes awesome, that’s what important right?? Okay, maybe the nutrition is a little bit important. But taste still wins.Print
Lemony Rosemary Garlic Chickpea Salad
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 4
- Category: Salad
- Cuisine: Vegan
- 1/4 cup fresh rosemary, finely chopped
- 5 cloves garlic, minced
- 1 cup fresh parsley finely chopped
- 2 tbsp olive oil
- 3 tbsp fresh lemon juice
- 2 x 19 oz can chickpeas, drained and well rinsed
- 1/2 tsp sea salt
- 1/2 tsp fresh ground black peppercorns
- Add everything to a bowl and mix well.
- Store any leftovers in the fridge for up to 3 days.
Do you use a lot of herbs in your kitchen? Which ones do you use the most of?