Introduction:
Purslane is a humble wild green that’s often overlooked, but it’s a nutritional powerhouse rich in omega-3 fatty acids, vitamins A and C, and essential minerals. With its crisp, lemony flavor, purslane shines in fresh dishes. This Zesty Purslane and Chickpea Salad is refreshing, satisfying, and perfect as a side dish or light lunch.
Ingredients:
2 cups fresh purslane leaves and tender stems, rinsed and chopped
1 can (15 oz) chickpeas, drained and rinsed
1 small cucumber, diced
1 small red onion, thinly sliced
1 cup cherry tomatoes, halved
1/4 cup fresh parsley, chopped
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
Salt and pepper to taste
Optional: Crumbled feta cheese or diced avocado for extra creaminess
Instructions:
In a large bowl, combine the purslane, chickpeas, cucumber, red onion, cherry tomatoes, and parsley.
In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and pepper.
Pour the dressing over the salad and toss gently to coat all ingredients evenly.
Let the salad sit for 10 minutes before serving to allow the flavors to meld.
Top with feta or avocado if using.
Serving and Storage Tips:
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