Milkweed Pods and Chickpea Salad

Milkweed Pods and Chickpea Salad
makes about 3 cups

Ingredients

• 2 cups small milkweed pods, about 1-1 1/2" long
• 1-16 oz. can chickpeas, drained
• 1/4 red onion, sliced thinly
• 1/4 cup crumbled feta cheese
• dressing
• 3 tablespoons red wine vinegar
• 1 tablespoons fresh basil, chopped
• 1/4 teaspoons salt
• 1/4 teaspoon pepper
• 1/2 teaspoon sugar
• 1 clove garlic, minced
• 2 tablespoons olive oil

Directions

1. Scrub the milkweed pods, and boil them for 5 minutes.  Shock them in ice water.  Slice the stem ends off the pods and slice them in half, removing the seeds and silk.
2. Toss the milkweed pods with the chickpeas, onions, and feta cheese
3. To make the dressing, whisk the vinegar, chopped basil, salt, pepper, sugar and garlic together in a bowl.  While whisking, drizzle in the olive oil slowly, making an emulsion.  Toss the salad with the dressing, and refrigerate for at least and hour before serving

Sources

Refer back to the Sources post to see the exact books that I used!

Adventures in Edible Plant Foraging