Sneaky Salads: My split chickpea and parsley salad.
The comfort that comes with a good plate of food is like no other. Warming the heart and filling the stomach. Soft chickpeas, warming chilli, vibrant cilantro, aromatic parsley, sharp spring onions, tangy feta, and the sourness of lemons really tie this little salad together. Do yourself a favor and treat yourself to something nice today.
Sometimes things don’t go as planned. Sometimes a good plan falls short. That’s one of the issues with perfectionism. Some days you just can’t get it right, and it is very hard to accept that, to let go. Today is one of these days. The picture in my head was perfect: yellow chickpeas, the soft white of feta, the green of parsley and cilantro, and a few spots of hot red of warming chillis. But then the reality of my room hit me: For some odd reason, a while back, I decided to paint all walls of my in a shade of grey. That was before I really started doing this blog, before I learned how difficult it is to photograph white plates in a space that is filled with blue light. It is very difficult, and in the future I might not get around buying a bunch of white reflectors. But that’s for the future – for now things are what they are. And concretely, this picture is what it is. Flat, not so vibrant and decidedly underwhelming. But the flavour is great, and that’s a shame. Hints of lemon, the strong taste of parsley, the vibrance of coriander, smooth and tangy feta, the warmth of chilli, and the sharpness of spring onions. It might not look the world, but this salad is comfort food at its finest.
My split chickpea and parsley salad.
- split chickpeas (500 g, dried)
- Three hands of chopped flat leaved parsley
- Two hands of chopped coriander
- Fresh chilli
- Three or four sping onions
- Feta cheese
- Half a lemon
- Good olive oil
- Cook the split chickpeas with enough salt until they are tender, allow to cool.
- Finely slice the spring onions (both whites and greens), finely chop the coriander and parsley, and slice the chilli finely.
- Crumble up the feta
- Mix all of the ingredients with each other, squeeze out the lemon juice, add a splash or two of olive oil