After my Roccarainola experience, fresh herbs have been much more present in my kitchen. In this recipe we’ll use sage, a very aromatic herb used broadly in Europe when preparing meat.
Well, I don’t need to tell you that we are not cooking meat, right? No, this time I decided to match our ever so dear chickpeas with some stronger flavors, and sage is the name in the ballot.
This salad is perfect for an experienced or curious palate, craving for a new kick. I invite you to try this one and broaden your zest range. #feelingdandy
250g chickpeas, boiled and drained
5 sage leaves, finely chopped
Freshly ground black pepper
Juice from ½ lemon
1 tbsp. Dijon mustard
1 leek white stalk, chopped
1 yellow carrot, finely chopped
1 purple carrot, finely chopped
Salt to taste
Step by step:
Add the chickpeas, carrots and leek to a bowl.
In a separate container, add the dry spices, lemon juice and mustard. Mix it well and pour the sauce over the chickpeas.
Lastly mix the sage to the salad.
Master tip: If you feel like travelling further into the flavor spectrum, try adding small pieces of fresh figs to the salad. The figs' sweetness pairs perfectly with the sourish lemon and mustard sauce and the spicy freshness of the sage.