Quick & Easy Wild Herb Salad Bowl

    reading time: 2 min

Recipes using wild herbs don't have to be complicated! On the contrary – this recipe is one of my favourites for incorporating wild herbs into my diet, and it's super easy and quick to make!

All you need is a few greens, tofu, chickpeas, and rice. Oh, and cucumber, which is included in the recipe but not shown in the photos because my boyfriend doesn't like cucumber (weirdo! 😜), so I omitted it this time. But I personally prefer this salad bowl with cucumber.

As for which wild herbs to use – I suggest you stick to the ones you know and can identify without fail!

In terms of flavour, I like mustard garlic, dead-nettle, goutweed and chickweed in my salad, with only small amounts of more tangy-tasting herbs like creeping charlie, blackberry leaves or even dandelion leaves which can be quite bitter. Garden sorrel would also work well, but again only in smaller amounts as it is quite sour.

General Foraging Guidelines:

  • You should be 100 % certain you are identifying the correct plant. If you do not know what it is, DO NOT eat it! Do not pick if you're in doubt!

  • Don't harvest from contaminated areas such as busy roadsides, near industrial facilities, where dogs pee, along the edges of agricultural fields, old landfill sites etc.

  • Be mindful & harvest sustainably. Only pick from areas that have a plentiful supply, and never more than 1/4 of a plant, ideally only about 5 %.

  • Leave the harvesting area litter-free.

WILD HERB SALAD BOWL with brown rice

Preparation time: 30 minutes
Main ingredients: wild herbs, brown rice, tofu
difficulty level: easy
serves: 4
suitable for: vegan, lactose-free, gluten-free, nut-free, yeast-free, sugar-free, low fat


50 - 80 g wild herbs *
75 g arugula
100 g baby spinach
1 block of your favourite tofu (I use "Black Forest" tofu from the brand Taifun)
1 can of chickpeas
1/3 - 1/2 of an organic cucumber
1 tbsp coldpressed extra-virgin olive oil
1 tbsp apple cider vinegar
1 tsp agave syrup
salt & pepper, to taste

1 1/2 cups of organic brown rice
3 cups filtered water

homemade sourdough bread to serve

* I used mostly
garlic mustard, goutweed, and golden and purple dead-nettle, as well as smaller amounts of chickweed, stickyweed, creeping charlie, plantain, blackberry leaves, and daisy


Start by cooking the brown rice according to package instructions.

Wash the wild herbs,
arugula and baby spinach. Shake off any excess water.

Finely chop the wild herbs. I leave the arugula and baby spinach whole, but feel free to chop them as well.

Cut the tofu and the cucumber into bite-size cubes.

Drain the chickpeas. You can s
ave the chickpea brine for other recipes such as my easy vegan mousse au chocolat.

PRO TIP: Roast the chickpeas in the oven with a bit of salt, pepper and paprika powder for about 30 minutes at 180 °C / 350 °F for some delicious crunchiness!

Add everything into a large bowl, and toss to combine.

Drizzle olive oil, apple cider vinegar, and agave syrup on top, and mix again. Season with pepper and salt.

Serve with brown rice and a slice of bread, such as my delicious fluffy sourdough bread with wild spring herbs or my non-sourdough German walnut bread.