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Middle Eastern chickpea and vegetable salad
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Elevate chickpea, asparagus, and potato salad with zesty Middle Eastern spice dressing.
Ingredients:
  • 500g small coliban (chat) potatoes
  • 1 bunch asparagus, woody ends trimmed, halved crossways
  • 200g sugar snap peas, topped
  • 1 x 400g can chickpeas, rinsed, drained
  • 1 large red capsicum, halved, deseeded, cut into 1cm pieces
  • 1 baby cos lettuce, leaves separated, washed, dried
  • 1/2 small red onion, finely chopped
  • 62.50 ml firmly packed finely shredded fresh mint
  • 5.00 gm mild paprika
  • 1 tsp freshly ground black pepper
  • 1.88 gm ground cumin
  • 3/4 tsp ground coriander
  • 1.88 gm ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground fennel
  • 18.20 gm extra virgin olive oil
  • 1 large garlic clove, finely chopped
  • 2 tsp finely grated lemon rind
  • 42.00 gm fresh lemon juice
  • 20.00 gm water
  • Salt
Instructions:
  • Boil the potatoes in a saucepan of water until tender for 15-20 minutes. Drain and let cool for 20 minutes.
  • Blanch the asparagus and sugar snap peas in a pot of boiling salted water for 1 minute until vibrant and al dente. Drain and immediately cool in cold running water to lock in color and freshness. Drain thoroughly before proceeding.
  • For the dressing, mix paprika, pepper, cumin, coriander, cinnamon, cloves, cardamom, and fennel in a small bowl. Heat oil in a saucepan over medium-low heat. Add the spice mixture and garlic, cook for 30 seconds until fragrant. Remove from heat, stir in lemon rind, lemon juice, water, and season with salt to taste.
  • Halve the potatoes and place them in a large serving bowl. Combine with asparagus, sugar snap peas, chickpeas, capsicum, lettuce, onion, and mint. Drizzle with dressing, toss gently to mix. Serve in individual bowls promptly.

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