Chickpea and Parsley Salad

My new favorite salad!

Drain and rinse 2 cans of chickpeas. Set aside.
In a large bowl, add the zest of one lemon and the juice of 2 fresh lemons.
Press 3 cloves of garlic into the lemon juice.
Add a little salt and a good amount of pepper.
Chop about 1/2 bunch of parsley and 10 leaves of basil - add to bowl.
Add chickpeas.
Add two big handfuls of grated Parmesan cheese.
Drizzle with EVOO.
Toss. Enjoy!

This is best if it sits a few hours. I also sliced another lemon and added it as garnish.

Radish Dip

This is a recipe adapted from the newsletter from my CSA, Spiral Path.


Greek yogurt
Sour cream
Parsley (dried or fresh)
Onion - diced
Radishes - diced


If I had to put proportions to this ... 2/3 cup yogurt, 1/3 cup sour cream, 2-3 t parsley, 1/2 cup minced onion, 1 cup minced radishes, and salt & pepper to taste.


The original recipe calls for 8 oz cream cheese instead of the yogurt and sour cream. I didn't have cream cheese. I'll try it with that next time.