My mom asked me to bring this salad for Easter dinner. The table full of European guests was shocked when the American girl piped up and said she had made it. 😉
Basically, I doubled this recipe from The Armenian Kitchen with a few adjustments made based on what I had on hand, etc.
- 2 15-oz. cans of chickpeas
- a small handful of green onion tops (as many as I could pick from the spring garden in the dark!) 🙂
- 1/2 bunch of fresh parsley
- 6 Tablespoons of lemon juice
- 2 Tablespoons of olive oil
- salt and pepper to taste
- 1/2 teaspoon paprkia
- Rinse and drain the chickpeas.
- Chop the parsley leaves and onions.
- Combine the chickpeas, parsley, and onions and stir gently to mix.
- If making the day ahead, cover and refrigerate.
- In a small jar, combine the lemon juice, olive oil, salt, pepper, and paprika. Shake until well mixed.
- Before serving, pour the dressing over the salad and stir gently to coat.
Since I don’t have a picture of the salad, here’s a picture of eggs dyed in a traditional Lithuanian way using onion skins and fresh leaves and flowers.