Tarragon Chickpea Salad
Tarragon is an herb that brings sweet, pungent, anise-like, freshness to any dish. It tastes to me like fennel fronds. It is a remarkably easy herb to grow from a cutting in the garden or in pot, and you can find it relatively inexpensively at the grocery or farmers market. If you acquire more than you will use for one meal, simple put them in a vase as you would flowers. They usually keep for up to a week (or more and will begin to root), giving you time to use them in another dish.
We eat a lot of chickpeas in this house - as they are, roasted, as falafel, in curry, and a favorite way is this salad. Also known as garbanzo beans they pack about 15 grams of protein and 12 grams of dietary fiber per cup.
This is such a wonderful spring salad! It takes only ten minutes until it is ready to eat. And has minimal cleanup of a knife, measuring cup, spoon, and food processor.
15 oz chickpeas
¼ of a red onion, finely chopped
½ cup golden raisins
½ cup slivered almonds (sprouted if at all possible, for their digestibility and enhanced nutritional profile)
2 stalks of tarragon (about a palm full), finely chopped
A dash of seasoned rice vinegar
A pinch or two of Salt
4 TBS veganaise (or mayo)
- Roughly chop tarragon
- In food processor chop onions and then add chickpeas and pulse two or three times for a rough chop
- In serving bowl mix all ingredients
This is a great meal to sprout fresh sprouts to eat together! Here is the quick & easy on how to Sprout Your Own with references of safe places to order your sprouting seeds from!
Top with extra almonds. Eat on a salad of greens or as a sandwich with those Sprouts. We like to pair it with fruit - pears, strawberries, oranges - it all goes wonderfully.
Let me know how you like it!