Wild Purslane Salad with Yogurt and Chickpeas

WILD PURSLANE SALAD WITH YOGURT AND CHICKPEAS: A REFRESHING SUMMER TASTE

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A Refreshing Summer Taste!

There’s something magical about the way nature provides the most refreshing flavours just when we need them the most. In the heat of summer, wild purslane emerges as a cooling, nutrient-rich green, pairing beautifully with crisp cucumbers, creamy yogurt, and spiced chickpeas.

With its slightly tangy, citrusy bite and succulent texture, wild purslane has been cherished in Turkish and Mediterranean cuisines for centuries. It’s not just delicious, it’s one of the healthiest greens available, packed with omega-3 fatty acids, vitamins, and minerals.

The combination of tender yet crunchy purslane, yogurt-garlic sauce, and warm, spiced chickpeas makes this salad both light and deeply satisfying. It’s the perfect meal for hot summer days, offering refreshment and nourishment in every bite!

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Ingredients

Ingredients

For the Salad

• 350 g fresh wild purslane

• 1 medium cucumber

For the Yogurt Sauce

• 500 g plain yogurt

• 3-4 garlic cloves, minced

• Zest of 1 lemon

• Juice of ½ lemon

• 2 tbsp cold-pressed olive oil

• 1 tsp salt

For the Spicy Chickpeas

• 300 g cooked (or canned) chickpeas

• 2-3 tbsp olive oil

• 1 tbsp paprika

• 1 tsp red pepper flakes

• ½ tsp salt

Directions

PREPARING THE WILD PURSLANE:

• Wild purslane is a hardy, nutrient-dense green, high in omega-3 fatty acids, fiber, and essential vitamins. It thrives in various climates and is best enjoyed fresh in spring and summer.

• Select young, tender sprigs for the best flavour and texture.

• Soak in a water-vinegar mixture for 10-15 minutes to remove dirt and impurities.

• Rinse thoroughly and drain excess water.

• Trim the roots and tough stems, leaving only tender sprigs.

• Refrigerate the cleaned sprigs for 1-2 days before making the salad.

PREPARING THE CUCUMBER:

• Wash and dice the cucumber into small cubes. Set aside.

MAKING THE YOGURT SAUCE:

• Mince the garlic cloves and combine with 1 tsp salt, lemon zest, and lemon juice.

• Add cold-pressed olive oil and plain yogurt, whisking until smooth.

• Keep the sauce chilled until serving.

PREPARING THE SPICY CHICKPEAS:

• Heat olive oil in a saucepan over medium heat.

• Add paprika, red pepper flakes, and salt, stirring for 1 minute.

• Toss in the cooked (or canned) chickpeas and stir for 4-5 minutes until coated and slightly crisp.

• Remove from heat and let cool slightly.

ASSEMBLING THE SALAD:

• Just before serving, mix the wild purslane with the yogurt sauce to keep the leaves crisp and fresh.

• Transfer to a serving bowl.

SERVING:

• Nestle the warm, spiced chickpeas over the purslane-yogurt mixture.

• The crisp cucumber and purslane bring freshness, while the spicy chickpeas add a nutty depth.

• Serve immediately and enjoy the perfect balance of creamy, crunchy, and zesty flavours!

[Notes from the Kitchen]

• Choosing Purslane: Look for fresh, plump leaves—younger sprigs are less bitter.

• Keeping It Crisp: Mix purslane with yogurt right before serving to maintain crunch.

• Balancing Flavour: Adjust garlic, salt, and lemon to your taste.

• Serving Options: Enjoy on its own, or serve with grilled meats or warm pita bread and cheese.

A delightful mix of wild greens, creamy yogurt, and spiced chickpeas, this salad is a wholesome, flavour-packed dish that makes summer meals effortless and satisfying.

Enjoy the wild treasures of nature!

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