Hello all! I hope you have been enjoying your summer. It’s been beautiful in Montreal, and with the summer season being so short, I’ve been spending much less time behind the computer screen and more time camping, picnicking, playing in the park, and running through sprinklers with my boy. So I hope you understand my slight absence from here. 🙂 And I hope you’ve been eating great nonetheless! We just came back from a week of camping (and a bit of indulging on vegan sausages and campfire marhsmallows) so we’re back on track and feeling great – energizing with green smoothies and plant-based, whole meals. When we returned, my chive blossom vinegar that I’ve been working on was vibrant, aromatic and ready to be used! If you’ve been following along on Instagram, you’ve probably seen the life cycle of the vinegar, starting off with chive flowers from the garden mixed with white wine vinegar and canned for a couple of weeks. The process is so simple, and then you are left with a delicious vinegar to add to your summer salads. I just love the colour so much, too!
The first salad the chive blossom vinaigrette was paired with is this summer chickpea salad. It’s probably one of the easiest salads you can whip up, and the ingredients are filled with protein and nutrients. My son would not stop saying how delicious it was, so when your five year old is happy, I think it’s worth sharing. 🙂
I’ll get straight to the vinegar recipe, and then the chickpea salad recipe below. Enjoy, everyone, and have a happy Monday.
I also wanted to mention that I have a great giveaway coming up for a bag of Organic Matcha Green Tea Powder by Kiss Me Organics. I just received mine and I’ve been busy making smoothies and such and they were very generous in offering one lucky ready a free bag and free shipping as well (it’s sold exclusively on Amazon). So, come back soon. 🙂
Thank you for reading,
- 2 cups chive blossoms, stems discarded
- 1 1/2 cups white wine vinegar
- Place the flowers in a large bowl of cold water and swish them around to remove any dirt or bugs. Pour the flowers into a colander and strain the excess water.
- Place the flowers into a mason jar. Pour the vinegar into the jar just enough to submerge the flowers. Place a small piece of parchment paper over the jar, then close the jar with the lid. You don't want the vinegar to come in contact with the metal as it will change the flavour of your vinegar.
- Allow the vinegar to steep for a minimum of 2 weeks, the longer the better. (The one pictured here was steeped for 1 month). Place the jar in a cool, dark place and allow it to brew.
- When the vinegar has brewed, pour it through a fine sieve into a glass bottle, and discard the flowers.
- 1 - 19oz can organic chickpeas
- 4 lebanese cucumbers - chopped
- 2 small red bell peppers - chopped
- 1 tablespoon fresh dill
- 1 tablespoon shelled hemp seeds
- 1/4 cup pepita seeds
- 1/4 cup extra virgin olive oil
- juice of half a lemon
- 4 tablespoons chive blossom vinegar (see recipe in post above)
- 1 tablespoon agave nectar
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- Pour all ingredients into a jar, cover, and shake vigorously to combine all ingredients.