Parsley

I love parsley. It is so fresh, and you can do many things with it, not just garnish a plate. Whenever I go to my local health-food store, I gaze at the beautiful salads and always want to eat the chickpea salad with parsley. When I spent time in Turkey, I noticed they used much more parsley than they did other ingredients in their salads.

I have begun my spring detox. Did you know that parsley, among other nutrient rich spring greens, is a classic food used in a spring detox? Neither did I.  Now I do. It has medicinal qualities historically thought to destroy poison, thus the detox, right? I am trying to eat as many greens as possible, such as the above mentioned.

 

Chick-pea salad with parsley

1 bunch fresh flat-leafed parsley chopped in food processor or by hand

finely chopped purple onion

1 can organic, or 16 oz. home cooked, garbanzo beans

Olive Oil

Lemon

Salt

Pepper

Here is a lovely photo of a botanical print of parsley. It looks so good you could eat it, right?