Ingredients
Equipment
Method
- In a medium bowl, mix together the chickpeas, cucumber, scallions, garlic, lemon juice and zest, cumin, paprika, and salt. You can make the salad up to this point and keep it in the fridge for up to 2 days.
- Stack the mustard green leaves with the largest at the bottom, smallest at the top. Trim away the stem and discard. Roll the leaves width-wise into a cigar. Turn the roll over so that the opening is touching the cutting board. Thinly slice the cigar - the result will be beautiful ribbons of mustard greens.
- When you are about ready to eat, fold in the mustard greens and parsley with the chickpea mixture. Taste for seasoning and add more salt and lemon juice as needed. Serve at room temperature.
Notes
- Storage: Store leftovers in an airtight container in the fridge. It should stay fresh for up to two days.
- Freezing: While the salad is best enjoyed fresh, you can freeze the chickpea mixture without the greens for longer storage.
- Pairing: Serve with grilled chicken, fish, or even as a filling in pita pockets for a delicious meal.
- Spice Level: If you enjoy a little heat, consider adding diced chili peppers or a pinch of cayenne to the mix.
- Herb Variations: Feel free to swap parsley for other fresh herbs like cilantro or dill to change the flavor profile.
- Nutty Flavor: For added crunch, mix in some toasted nuts or seeds like almonds or sunflower seeds.