The name of this salad pretty much says it all: “outrageous herbaceous”. If you don’t like fresh parsley, you will likely not like this salad. Good thing I am not one of those people though. I have really grown to love fresh herbs and I use them quite often now in my cooking, so I was a big fan of this chickpea salad.
Aside from all the fresh herbs, there were lots of veggies (red onion, celery, bell pepper) that brought so much colour and texture to this dish. All that fresh produce really helped to elevate a boring can of chickpeas. Plus the lime and garlic gave more brightness and tons of flavour to everything.
This was a very tasty side dish but quite basic and simple to make. It also keeps well in the fridge so leftovers the next day taste just as good.
I enjoy mixed bean salads, so I may try using half chickpeas, half black beans next time. Or even some cooked lentils would be good here. I love the versatility of salads so it’s always fun to put my own twist on recipes.