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Ingredients
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1 cup
Carrot greens, tough stems removed
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1 cup
Fresh parsley leaves
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1/2 cup
Fresh mint leaves
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1
Small shallot, roughly chopped
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Juice from 1/2 lemon
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1/2 teaspoon
Salt
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1/2 teaspoon
Freshly ground black pepper
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1/2 teaspoon
Crushed red pepper flakes
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2
(15.5 oz) cans chickpeas, rinsed and drained
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1 cup
Finely chopped tomato
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1 cup
Chopped persian, or english cucumber
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2 teaspoons
Za'atar (optional)
Directions
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Combine the carrot greens, parsley, mint, olive oil, shallot, lemon juice, salt, pepper, and crushed red pepper in a food processor and pulse until mixture is finely chopped and well mixed, about 20-30 seconds.
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In a large bowl, mix together the herb mixture, chickpeas, chopped tomato, chopped cucumber, and za’atar if using. Season to taste with additional salt as needed.
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