Middle Eastern Chickpea and Vegetable Salad

"Clipped from Australian Good Taste. Posting here to make very soon."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
20mins
Ingredients:
22
Serves:
4
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Working mother living in beautiful Sydney, Australia.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes