Quick & Easy

This Provençal Chickpea Salad is traditionally made for Palm Sunday – the Sunday before Easter. It’s quick and simple, budget-friendly, made with pantry staples, and oozes salty flavors with the addition of anchovies and black olives, and a nice crunch from the celery. Because of the protein from the chickpeas, it’s nutritious enough to be a meal on its own. But really, it can also double as a the perfect side or starter to any Spring or Summer table. 

If you’ve ever gone grocery shopping in France and stumbled on our French  “Taboulé”, you may have raised an eyebrow… Yes, what the French call “Taboulé” is more of a loose-adaptation from the authentic Levantine “Tabbouleh” made of bulgur and a bounty of herbs – but trust me, it’s just as delicious.   Instead of bulgur, the French Taboulé is made with couscous that is often cooked in chicken stock for extra flavour, and studded with diced vegetables and raisins. It also uses less mint and other herbs which gives …