Middle Eastern chickpea and vegetable salad

Middle Eastern chickpea and vegetable salad


Add extra flavour to this chickpea, asparagus and potato salad with the Middle Eastern-spiced dressing.

The ingredient of Middle Eastern chickpea and vegetable salad

  1. 500g small coliban (chat) potatoes
  2. 1 bunch asparagus, woody ends trimmed, halved crossways
  3. 200g sugar snap peas, topped
  4. 1 x 400g can chickpeas, rinsed, drained
  5. 1 large red capsicum, halved, deseeded, cut into 1cm pieces
  6. 1 baby cos lettuce, leaves separated, washed, dried
  7. 1/2 small red onion, finely chopped
  8. 1/4 cup firmly packed finely shredded fresh mint
  9. 2 teaspoons mild paprika
  10. 1 teaspoon freshly ground black pepper
  11. 3/4 teaspoon ground cumin
  12. 3/4 teaspoon ground coriander
  13. 3/4 teaspoon ground cinnamon
  14. 1/2 teaspoon ground cloves
  15. 1/2 teaspoon ground cardamom
  16. 1/2 teaspoon ground fennel
  17. 1 tablespoon extra virgin olive oil
  18. 1 large garlic clove, finely chopped
  19. 2 teaspoons finely grated lemon rind
  20. 2 tablespoons fresh lemon juice
  21. 1 tablespoon water
  22. Salt

The instruction how to make Middle Eastern chickpea and vegetable salad

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutritions of Middle Eastern chickpea and vegetable salad

calories: 260.51 calories
calories: 7 grams fat
calories: 1 grams saturated fat
calories: 38 grams carbohydrates
calories: 12 grams protein
calories: https://schema.org
calories: NutritionInformation

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