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Chickpeas with Feta and Sorrel

Garden Sorrel (not to be confused with Wood Sorrel, which has a small, clover like leaf) is a perennial with broad leaves and a lemony flavor.

To prepare the sorrel in a chiffonade style, simply roll up a leaf into a tight cigar shape, and make thin slices. When the slices unfurl, they make a light and airy "chiffon-like" salad.

Sorrel is a great herb that is underused in the US. It is perfect for gardeners because it comes back every year and you get at least two really good harvests a year–Spring and Fall. The salad is an easy way to get it on the table. Look up some classic French soup or salmon recipes for other ideas.

Garden sorrel (Rumex acetosa) is commonly cultivated in French vegetable patches, and is one of the first greens to show up in the garden. It is a sturdy, easy-to-grow leafy plant that comes back year after year, and belongs to the same botanical family as rhubarb and buckwheat, which is always fun to know.

I think of it as being halfway between a green and an herb: its flavor is notably tangy and sour, and sorrel recipes have you eat it raw or gently cooked, but in both cases, it is best served in combination with other ingredients, so its pungency won’t overwhelm.

Chickpeas with Feta and Sorrel

Yield: 4-6 servings


  • 2 Cups Chickpeas (or another favorite bean)- drained and rinsed
  • 8 scallions sliced lengthwise
  • 1 clove garlic, peeled and minced
  • 7 ounces sorrel, cut into ribbons, plus a little extra for garnish, cut in very thin strips
  • 1/2 teaspoon sea salt, plus more for seasoning
  • 1 1/2 tablespoons freshly-squeezed lemon juice
  • 2 teaspoons lemon zest
  • 5 ounces feta cheese, diced
  • ¼ Cup extra virgin olive oil
  • handful of fresh herbs such as chervil, dill, mint, or flat-leaf parsley


  1. Combine all ingredients and season to taste.
  2. Just before serving top with some finely shredded sorrel, a drizzle of olive oil and a sprinkle of sea salt.

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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