Dill is one of those herbs that I avoid buying even though I love it. When I buy it to use in a recipe I inevitably neglect the rest of the bunch until its fragile, feathery fronds wilt away in my crisper.
But last week at the market I couldn’t resist their willowy branches. I resolved to try a few dishes featuring dill in the upcoming week, in hopes that none would go to waste.
This chickpea salad with feta, celery and wheat berries was my favorite. It has the perfect amount of crunch and tang to it, while perfectly showcasing the dill in all its fragrant glory.
The wheat berries could be swapped for brown rice here, but I think their texture in this dish stands out nicely. And if you don’t like dill…well, I’m not sure why you’re still reading this post. But I think this salad would be nice with an herb like cilantro as its star, too.
– 1 1/2 cups of chickpeas
– 1/2 cup cooked wheat berries or brown rice
– 2 stalks of celery, finely chopped, including leaves
– 1/3 cup fresh dill, chopped
– 1/4 cup feta, crumbled
– 2 tablespoons olive oil
– juice of 1 lemon
– 1/4 teaspoon cumin
– 1/2 teaspoon smoked paprika
– salt & pepper
– toasted sesame seeds to garnish (optional)
Combine the first 5 ingredients in a medium mixing bowl.
In a small jar with a lid place the olive oil, lemon, cumin and paprika and shake vigorously until combined. Pour over the other ingredients and mix well to combine. Season with salt and pepper and top with sesame seeds and more dill, if desired.