Purslane Salad

Purslane Salad is a refreshing and nutritious Lebanese dish that combines the unique tanginess of purslane with the heartiness of chickpeas and a zesty lemon dressing. This vibrant salad is not only delicious but also packed with protein and essential nutrients.

Ingredients

• Purslane - 100 grams
• Canned chickpeas - 240 grams (drained and rinsed)
• Cherry tomatoes - 150 grams, halved
• Cucumber - 100 grams, diced
• Red onion - 50 grams, thinly sliced
• Fresh parsley - 30 grams, chopped
• Lemon juice - 30 ml
• Olive oil - 15 ml
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Feta cheese - 50 grams, crumbled (optional)

Steps

1. Rinse the purslane thoroughly under cold water and pat dry with a paper towel. Remove any tough stems.
2. In a large mixing bowl, combine the purslane, chickpeas, cherry tomatoes, cucumber, red onion, and parsley.
3. In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper to create the dressing.
4. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
5. If desired, sprinkle the crumbled feta cheese on top before serving.
6. Serve the salad immediately or let it chill in the refrigerator for about 10 minutes for enhanced flavors.

Nutrition

• Calories: 320
• Protein: 15 g
• Carbs: 40 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 20 mg
• Total Fat: 12 g
• Saturated Fat: 3 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in omega-3 fatty acids from purslane, which can help reduce inflammation.
• High in protein and fiber from chickpeas, promoting digestive health and satiety.

Tags