Thursday, May 23, 2013

Parsnip, Chickpea, & Toasted Pine nut Salad
with rosemary and honey

I knew I wanted to try something different with these parsnips. Something besides roasting or turning them into fries. But parsnips & I...we're a new thing and my lack of experience had me a little stumped. As difficult as it was, I fought my urge to fix the problem my usual way, with cheese and panko. Because cheese, panko, & I...we have a love so deep it's absurd.

And with one creepy comment, she lost the few readers she had...

But in all seriousness this salad is perfect, sans cheese and breadcrumbs. And I have Mostly Eating to thank. I knew trying parsnips raw was the way to go. It was a new way to eat them (for me) and seemed like the easiest, mess-free way to go about dinner. When I found her recipe for this delicious-looking salad, I was sold. She uses goat cheese in her salad cause she's a smart girl, but I decided to resist my urges and stick to the 'try something new' attitude I was going for. 

Me without cheese is definitely something new.

I'm always a fan of meals that hold up well in the fridge for lunch the next day & this salad gets even better overnight. 

Note: I would have tried the original recipe as is but my available ingredients were a little off & I had fresh rosemary to use. If this salad looks appealing to you, I would definitely jump over to Mostly Eating for the original recipe.

Parsnip, Chickpea, & Toasted Pine nut Salad
Recipe adapted from Mostly Eating

1 cup cooked chickpeas
4-5 small-medium parsnips, peeled & julienned
2 tbsp olive oil
2 tsp honey ( I used raw organic mountain forest) 
1 tbsp apple cider vinegar
1 tsp fresh rosemary
1/4 tsp freshly ground black peppercorn
a good handful of pine nuts, toasted
edible flowers (optional)

In a small bowl, combine olive oil, honey, vinegar, rosemary, & peppercorn. Place parsnips & chickpeas in serving bowl and using your hands, mix in the honey/rosemary dressing & pine nuts until well combined. 



  1. Melissa! You have such a beautiful blog here... and haha, rather than losing a reader with your cheesy panko confession, you've gained one! :) This salad looks delicious. I've never eaten raw parsnips before (I didn't know you could?!) but I'll definitely try this very soon. Love your photography. And your love of vintage. I think we should be friends!

    1. Hi Laura! Thank you so much for the kind words. I'm so happy to have found your blog. I've been drooling over your beautiful pictures & recipes all morning. Peanut Butter, Banana & Cacao 'Cheesecake'...are you kidding me?! Of course we're friends! I'm excited to see your next post! Cheers!