An Easter Salad

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


  1. Rinse and drain the chickpeas.
  2. Chop the parsley leaves and onions.
  3. Combine the chickpeas, parsley, and onions and stir gently to mix.
  4. If making the day ahead, cover and refrigerate.
  5. In a small jar, combine the lemon juice, olive oil, salt, pepper, and paprika.  Shake until well mixed.
  6. 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.

Eggs dyed with natural materials



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