The Falafel Recipes Kitchen invites you to try Middle Eastern chickpea & vegetable salad recipe. Wonderful vegetarian salad dish. Enjoy cooking and learn how to make Middle Eastern chickpea & vegetable salad.
Preparation Time 20 minutes
Cooking Time 20 minutes
Ingredients (serves 4)
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
1/4 cup firmly packed finely shredded fresh mint
Dressing
2 tsp mild paprika
1 tsp freshly ground black pepper
3/4 tsp ground cumin
3/4 tsp ground coriander
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground cardamom
1/2 tsp ground fennel
1 tbs extra virgin olive oil
1 large garlic clove, finely chopped
2 tsp finely grated lemon rind
2 tbs fresh lemon juice
1 tbs water
Salt
Method
- Cook the potatoes in a medium saucepan of boiling water for 15-20 minutes or until tender. Drain. Set aside for 20 minutes to cool.
- Cook the asparagus and sugar snap peas in a large saucepan of salted boiling water for 1 minute or until bright green and tender crisp. Drain. Refresh under cold running water. Drain well.
- To make the dressing, combine the paprika, pepper, cumin, coriander, cinnamon, cloves, cardamom and fennel in a small bowl. Heat the oil in a small saucepan over medium-low heat. Add the spice mixture and garlic, and cook, stirring, for 30 seconds or until fragrant. Remove from heat. Add the lemon rind, lemon juice and water, and stir to combine. Taste and season with salt.
- Cut the potatoes in half crossways and place in a large serving bowl. Add the asparagus, sugar snap peas, chickpeas, capsicum, lettuce, onion and mint. Drizzle with dressing and gently toss to combine. Spoon salad among serving bowls and serve immediately.
Good Taste - October 2004, Page 135
Recipe by Jan Purser
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