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OK, listen up. If you have any type of herb garden, then put this recipe on the “to make” list, pronto. On my rooftop deck planter box, I happen to have beautiful basil, parsley, tarragon, and mint – more than I can use. I’ve already made and frozen multiple batches of tomato sauce infused with a lot of the basil and was trying to figure out what to do with the other herbs … then I spotted this recipe. I loved the Middle Eastern spices and the idea that egg slices would make this a filling, protein-laden meal.
I gave half of this to my son Jake’s family, and they also had it for lunch and again for dinner – so I’m not the only one who likes this combo.
It’s simple to prepare, really healthful and satisfying to boot. With all the fresh chopped herbs, what could be better?
(Adapted from Themediterraneandish.com)
- 2 ½ tsp Dijon mustard
- 1 large lemon, zested and juiced
- ⅓ cup extra virgin olive oil
- 1 large garlic clove, minced
- 1 tsp ground sumac
- ½ tsp ground coriander
- a pinch of cayenne pepper (or more if you are a spice lover)
- ½ tsp salt
- 20 grinds of fresh black pepper
- About 1 tsp of honey
- 2 cans garbanzo beans, rinsed and drained (or you can use 3 cups of freshly cooked chickpeas, drained)
- 2 celery ribs, chopped into ¼ inch pieces
- 3 unpeeled Persian cucumbers (or ½ seedless English cucumber), diced
- 4 small green onions, trimmed and chopped using the white and light green parts
- ½ cup shredded red cabbage
- ½ yellow pepper, dice into ¼ inch pieces
- ¼ cup chopped fresh tarragon leaves
- ¼ cup packed chopped fresh parsley leaves
- ½ cup packed chopped fresh mint leaves
- 6 large hard-boiled eggs, sliced thinly
- Optional: 1 jalapeno peppers, chopped (optional) — I did NOT use this and it was still plenty spicy
In a Nutribullet or small blender, combine everything for the dressing and emulsify. Taste and add more honey or salt as needed. Pour into a bottle or container and set aside until about an hour before you want to serve the salad.
In a large mixing bowl, add all the salad ingredients except the eggs. The salad and dressing can be held separately for a day or two if you wish, or you can proceed.
Give the dressing a quick shake and pour over the salad. Mix to combine. Add the sliced eggs, and mix gently again. Taste and adjust salt and pepper. Add a sprinkle more sumac to the top if you like. Set aside a few minutes before serving to allow flavors to permeate. The salad will keep in the fridge for a few days if you have any leftover, and this makes such a great lunch!