Chickpea Salad With Lemon, Parmesan, and Fresh Herbs

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In contrast to two other fantastic salads this week (one, two), this one was disappointing. Was it because I’d used canned chickpeas instead of dry ones that I’d lovingly cooked in my pressure cooker? (4 cups water + 1.5 tsp salt for every cup of chickpeas, 61 minutes on high then natural release) Was it because I’m just not a big fan of parsley? I added extra lemon juice, was it too much? Not sure but I didn’t like it at all.

Published by Heather Piwowar

Cofounder of @our_research, the nonprofit behind Unsub, Unpaywall, and other tools to power open science. she/her. Adore cookies+cycling+reading+my fam.

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