Middle Eastern Chickpea and Vegetable Salad
- Ready In:
- 20mins
- Ingredients:
- 22
- Serves:
-
4
ingredients
- 500 g small potatoes
- 1 bunch asparagus, halved crossways
- 200 g sugar snap peas
- 400 g canned chick-peas, darined and rinsed
- 1 red capsicum, deseed and cut into 1cm pieces
- 1 baby cos lettuce
- 1⁄2 small red onion, finely chopped
- 1⁄4 cup shredded of fresh mint
-
Dressing
- 2 teaspoons mild paprika
- 1 teaspoon black pepper
- 3⁄4 teaspoon ground cumin
- 3⁄4 teaspoon ground coriander
- 3⁄4 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon ground cardamom
- 1 1⁄4 teaspoons ground fennel
- 1 tablespoon extra virgin olive oil
- 1 garlic clove, chopped
- 2 teaspoons grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 tablespoon water
- salt
directions
- Cook potatoes until tender. Cool.
- Cook asparagus and snap peas in a large saucepan of salted boiling water for 1 minute. Refresh under cold running water. Drain well.
- To make the dressing combine all the spices in a small bowl.
- Heat oil in a small saucepan over medium-low heat.
- Add spice mix, garlic and cook stirring for 30 seconds until fragrant.
- Remove from heat.
- Add lemon rind, lemon juice and water.
- Stir to combine.
- Taste and season with salt.
- Cut potatoes in half, toss with remaining ingredients. Drizzle with dressing.
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RECIPE SUBMITTED BY
Wendy's Kitchen
Australia
Working mother living in beautiful Sydney, Australia.