Sunday, August 2, 2009


Provencal chickpea salad (recipe in the comments)
Rosemary bread
Local cheese

Hot tea
Peanut M and M's
This is one of the ultimate summer recipes for those of us who treasure their herb gardens. We have a big one this year, but I have to be honest and say the cold temps, and plethora of rain have caused it to struggle though. It is getting warmer (we went to the pool today!) and things are beginning to look up. This is the celebration of that perkiness. This recipe calls for four different herbs, but in small amounts. Best if you grow it yourself :) Anyway, this is an excellent summer meal. Very flavorful, light, and fast to prepare!

Prep Notes
Difficulty: Super easy
Chopping: Garlic, onion, parsley, oregano, rosemary, thyme, watermelon
Time: 30 minutes
Make ahead: This is great prepared ahead.

J: "Super speedy and summery French!"
M: "Vive la herbs!."

1 comment:

J said...

Provencal Chickpea Salad – Cooking Light
Serves 3-4

¼ cup red wine vinegar
1 T extra virgin olive oil
¼ t salt
¼ t pepper
4 garlic cloves, minced
2 cans chickpeas, drained
¾ cup sweet onion
¼ cup fresh black olives, pitted and chopped (we like Ni├žoise)
1 T Italian parsley, chopped
1-2 t fresh oregano, chopped
1-2 t fresh rosemary, chopped
1-2 t fresh thyme, chopped

Combine vinegar, oil, salt, pepper, and garlic in a small jar. Shake well.

Combine chickpeas, onion, olives, and herbs in a large serving bowl. Drizzle with dressing and toss gently. Taste for seasoning.