Sorrel in abundance

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. 

Serves 2

  • 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.