If you read my blog much, well - I'm amazed that you keep coming back. Purslane Salad with Garbanzos
No, I'm glad you're here. So have you noticed my frequent references to purslane?
I promise I'm not quite a weed-growing hippie farmer, but I've been fascinated with purslane for several years and finally this summer I'm growing my own. Safely in a large pot so it doesn't escape and take over my back yard which I guess it CAN do, though I've never seen it around here. (That's the only weeds I grow, promise!)
Here is the best use of my little purslane leaves so far!! I don't usually rave about nutrition, I'm all about "Does it TASTE good?"... but this salad tastes good AND it's loaded!
Wonderfully refreshing, packed with protein, good fats in the avocado, iron and calcium in the arugula, and as I've reminded everyone repeatedly, LOADS of Omega 3's from our lovely purslane!
Due to the evil Blogger-demons refusing to upload my pictures at the moment, I'll just leave you lovelies with this recipe and strictest instructions to rush out and raid your neighbors purslane-patch and make this salad tonight! You don't need no picture!
(Chick-Peas) and Arugula
1 cup drained cooked or canned garbanzos/chickpeas
1 - 2 teaspoons capers (Please use these. Don't say you don't like them.)
1 avocado, cubed
3 cloves garlic or to taste, pressed or minced
2 green onions, thinly sliced
2 Tablespoons extra virgin olive oil
2 Tablespoons lemon juice
3 cups baby arugula leaves
1 cup purslane leaves
1. In a bowl, combine garbanzos, capers, garlic and scallion. Add olive oil, lemon juice, and salt to taste. Gently toss in avocado cubes.
2. Mix arugula and purslane leaves. Top with garbanzo mixture. Oh, and if you're not vegan? Some crumbled feta cheese (*gasp*!!) would be awesome here I imagine!!
Purslane Salad with Garbanzos