>> 2 cups of plantain leaves finely chopped (Broadleaf or Narrowleaf Plantain)
>> ½ cup of cabbage finely chopped
>> I large can of chick peas (28 oz), drained
>> 1 onion thinly chopped
>> 1 celery stalk finely chopped
>> 1 or 2 garlic gloves finely chopped
>> 1/8 cup olive oil
>> 1/8 cup wine vinegar
>> 1 tsp. salt
Mix all the above ingredients (except the oil and vinegar) in a large bowl and refrigerate. Once chilled, add the oil and vinegar. If you find the salad a bit dry, then increase the quantity of olive oil and wine vinegar equally until you have the desired moistness.
Wild Edibles in Recipe: Broadleaf Plantain
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe:
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