Organic chickpea and olive oil salad with Chinese flavours

AT A GLANCE

  • Serves 6 people

  •  
  • Salad
  • 200 gm (1 cup) organic kabuli chickpeas, soaked overnight (see note)
  • 1 small Spanish onion, finely sliced
  • 1 small vine-ripened tomato, finely chopped
  • 1 small carrot, peeled into ribbons
  • ½ cup (firmly packed) mint leaves
  • ½ cup (firmly packed) coriander leaves
  •  
  • Dressing
  • 1 egg yolk
  • 2 tbsp cane sugar (see note)
  • 60 ml (¼ cup) tamari (see note)
  • 60 ml (¼ cup) brown rice vinegar (see note)
  • 60 ml (¼ cup) extra-virgin olive oil (see note)
01   Drain chickpeas, place in a heavy-based saucepan and cover with cold water. Bring to the boil over high heat, then reduce heat to medium and simmer, adding more water if necessary, for 1-1½ hours or until tender. Drain and set aside.
02   For the dressing, whisk the egg yolk and sugar in a bowl until pale and frothy. Add tamari and vinegar and whisk to combine, then add the olive oil and whisk until combined.
03   Combine, chickpeas, remaining ingredients and dressing in a large bowl, arrange on a platter, drizzle over dressing and serve immediately.
Note Kabuli chickpeas are a large yellow variety with a nutty creamy flavour. Kylie uses Nolans Road Kabuli Chickpeas. She also uses Alter Eco Fair Trade Unrefined Ground Cane Sugar, available from select health food stores.Tamari is a wheat-free soy sauce. Kylie prefers to use Spiral Foods Organic Tamari and Organic Brown Rice Vinegar available from supermarkets and health food stores. Kylie uses Nolans Road Extra-Virgin Olive Oil available from select delicatessens.

Recipe:

KYLIE KWONG

Photography:

EMMA REILLY

Styling:

LYNSEY FRYERS

View Full Site