Since a couple of weeks sorrel has been overcrowding our vegetable patch. The warmth and nightly showers really did it a favour so no matter how much I harvest it appears to regrow almost over night. For a sorrel lover like me this is pure heaven since I can literally add it to every single meal of the day – if I wanted to. And I do!
These days I am adding it to a lot of dishes and today I decided to mix it into my chickpea salad. We grow the red veined kind since the colours are incredible but you can just as well use the green kind.
Chickpeas are a wonderful base for salads. They provide a nice nutty flavour and go well with any dressing you can think of so here is my take on another chickpea salad but this time with my favourite leafy green of the season.
- 250g (1¼ cups) cooked chickpeas
- 250g (9 oz) sorrel
- 2 tbsp parsley, chopped
- juice of one lemon, about 3 tbsp
- 1 tsp lemon zest
- 3 tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- If you use canned chickpeas, drain and rinse them well. If you cook them fresh follow this instruction.
- Add all ingredients except the sorrel and the parsley to a bowl. Mix well and let it marinate for at least 30 minutes in the fridge. You can skip this step if you are in a hurry but letting it marinade helps the flavours to develop. When ready to serve mix in the sorrel and parsley and eat immediately.
Can I use spinach instead of sorrel? I can’t find sorrel.
You can add whatever you like but the sorrel has a very tangy flavour to it. Add the juice of half a lime to the dressing to replicate the taste a bit. =)
At this time of year sorrel is really doing its thing. We ve tried growing it in beds, but our sorrel prefers to grow through the slates in the front garden. It seems very happy there and is thriving. Its one of my favourite leaves, full of bitter apple twang, I m happy to see its found a home.