Lemon & lime chickpea salad

By | September 16, 2011

This is one of my favorite salads, and because my husband feels the same way, it’s never lasted more than 24 hours in our home. If you like chickpeas (and especially if you like your food to be colorful), this one’s for you.

I’ve served it with Shabbos lunch a number of times, but last week I saved it for seudat shlishit. We’re still in that time of year when Shabbos afternoons are long enough to build up anĀ appetiteĀ for a third meal. And although leftovers are always well-received, I like to have one or two new (light) dishes to pull out of the fridge after mincha.

If you live in a place where fresh parsley is not (too) difficult to prepare, it’s definitely worth it for this dish. Here in Israel, the issue isn’t checking the herbs but soaking, rinsing, and drying them. It isn’t so bad with lettuce, but then again — those leaves are big. Parsley (and dill!) is something else entirely.

Which gets me thinking. My #1 kitchen wish? An herb slave.


Laura on September 18, 2011 at 9:43 pm.

This sounds really good. I wish I had an herb sous chef, too. Have you ever tried the Orangette chick pea salad with lemon, evoo, and grated parmesan? So yummy!


Ahuvah Taub on September 20, 2011 at 4:48 pm.

Super yummy! I doubled the recipe and it lasted two days. I loved it as did my hubby. Trying out carrot soup tonight. Thanks for all the posts. Your blog is my resource when I have no idea what to make for lunch or dinner.


Yiska Ben Avraham on July 9, 2012 at 7:46 pm.

Dude I had just googled “salad chick peas.” Anyway, 2 thoughts:

1) What we do on long Shabboses is: eat at 10 AM (yes I know, you’re not into that), then sleep or whatever, have Seudah Shlishit at 4ish. A lot easier than noshing till 7 and then eating again for Melaveh Malka.

2) I totally, totally agree about the herb slave. But first I need a food processor. And after that we shall consider a stand mixer. But an herb slave with OCD, YES.


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