I don't garden much, but over the years The Programmer has planted a variety of herbs. The ones that grow best for us -- parsley, chive, oregano -- are all perennials that survive despite neglect. I use them when I can, but the parsley is a bit of a challenge, because it grows so abundantly and The Programmer doesn't particularly care for it. That means I'm in need of good recipes that get rid of a lot of parsley at once.
Chimichurri is one option, as is tabbouleh (though I'm the only one here who really likes it). This week I came across a salad recipe that I'm adding to my list. It features not only parsley, but also radishes, another early-spring ingredient. The Programmer declared this one a keeper.
Chickpea, Carrot and Parsley Salad
(slightly adapted from Fine Cooking magazine)
1 can (15.5 ounces) chickpeas, drained and rinsed
1 cup flat-leaf parsley leaves, coarsely chopped (stems discarded)
1 cup shredded carrot
1/2 cup sliced radishes (1 bunch, or about 6 radishes)
1/2 cup chopped scallions (white and green parts of about 4 scallions)
3 Tbsp fresh lemon juice
1 tsp. ground coriander
1/2 tsp kosher salt
Black pepper, to taste
6 Tbsp extra virgin olive oil
Put 1/2 cup of the chickpeas into a bowl and mash them coarsely. Stir in the remaining chickpeas, parsley, carrot, radishes, and scallions.
Using a small whisk or fork, combine the lemon juice, coriander, salt, black pepper, and olive oil. Pour over the salad and toss gently. Adjust seasonings if necessary and serve.
The salad keeps fine overnight. Serves four as a side dish.