Sorrel is an amazingly resilient plant that produces all winter and brings a lovely lemony tartness to dishes. Like parsley, which this recipe also calls for, the more you pick it the more it grows. We've been picking a lot so we've been hunting about for sorrel recipes. One the easiest and most delicious is this one, from The Greedy Vegan website: Zingy Chickpea and Sorrel Salad.
Make two or even three times the recipe and take the leftovers to work or school for lunch - it's even more delicious the next day. If you don't like chickpeas, new potatoes would make a brilliant substitute.
- 250g (1 1/4 cups) cooked chickpeas
- 250g (9 oz) sorrel
- 2 tbsp parsley, chopped
- juice of one lemon, about 3 tbsp
- 1 tsp lemon zest
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
If you use canned chickpeas, drain and rinse them well or cook them following this instruction. Add all ingredients except the sorrel and the parsley to a bowl. Mix well and let it marinate for at least 30 minutes in the fridge. You can skip this step if you are in a hurry but letting it marinade helps the flavours to develop. When ready to serve mix in the sorrel and parsley and eat immediately.