Fresh Israeli Herb Salad


Herbs are great ways of adding nutrients AND flavour into your daily meals. What I have found is I now use them even as a base for a salad, rather than an add on.


400 grams chickpeas, either cooked fresh or drained from can

1 bunch of curly parsley, roughly chopped

1 bunch of dill, diced

Half a bunch of coriander, roughly chopped

1 cup wild rice

Half a cup of currents

1 teaspoon curry powder

1 teaspoon cumin

4 tablespoons olive oil

1 teaspoon salt

1 lemon squeezed

Half a red onion, diced

Optional: vegetable stock for the rice


Firstly, cook the wild rice as per instructions on pack. Add the cumin and curry powder as it is cooking, and if you like the vegetable stock.

In a small saucepan, cook the red onion for 3-5 minutes, stirring frequently so not to burn, in a small amount of oil, until it is soft.

In a large bowl, combine the parsley, dill, coriander, currents and chickpeas. Add the cooked onions and when ready, the rice.

For the topping, combine the olive oil, salt and lemon juice and then toss through the salad.

You can either serve it with the rice warm, or it is nice also once it is cooled.

Mains, Saladsgemma davis