Many still consider herbs just a garnish for a salad when really they can be such a surprising, flavorful, readily available main ingredient. The simplest herb salad I know is the leaves of whatever soft-stem herbs I have, seasoned with salt and pepper, then doused with some lemon juice and tossed by hand. <br /> <br />To make that zesty affair more substantial, but just as unfussy, marinate some feta (or whatever <a href="https://food52.com/blog/20141-how-to-make-marinated-cheese">cheese you please</a>) with roasted chickpeas and lemon. The super flavorful mixture of protein and fat and crunch can sit in your fridge for up to five days, ready for doling out on whatever salad (herb salad!) or appetizer spread you please—it even works as a relish of sorts on roast chicken or lamb. Serve this herb, chickpea, and feta salad with crusty bread for sopping up the infused oil.

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