Thursday, June 04, 2009

Finally, herbs from the garden - CHICKPEA TOMATO SALAD

Supper was a mix of fresh and dried herbs. I picked the tiniest handful of mint, parsley and cilantro in my garden. However, I marinated the lamb with a blend of dried Greek herbs from Deb's of La Ronge. It's a flavourful mixture that comes in regular and law-salt. It was a gift, so I don't know where to buy it. If you're interested, you'll find Deb's contact info here.

Chickpea Tomato Salad









1 cup canned chickpeas, drained
3 green onions, sliced
1 garlic clove, chopped finely
2 tomatoes, chopped
8 slices of cucumber, quartered
2 tbsp herbs (parsley, mint, cilantro)
2 tbsp olive oil
2 tbso fresh-squeezed lemon juice
salt and pepper to taste

Mix everything well before dinner so the flavours blend.

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