Chickpea and summer vegetable salad

AT A GLANCE

  • Serves 2 people

  • 400 gm canned chickpeas, drained and rinsed
  • 4 zucchini flowers, thickly sliced lengthways
  • 4 yellow squash, thinly sliced widthways
  • 2 radishes, thinly sliced widthways
  • 1 carrot, thinly sliced widthways
  • 1 green zucchini, thinly sliced widthways
  • ½ Spanish onion, thinly sliced
  • 1½ cups (loosely packed) organic nasturtium leaves and flowers (see note)
  •  
  • Lemon and marjoram dressing
  • 160 ml (2/3 cup) extra-virgin olive oil
  • 80 ml (1/3 cup) lemon juice
  • 1 tbsp marjoram leaves
01   For lemon and marjoram dressing, whisk olive oil and lemon juice in a bowl, add marjoram and season to taste with sea salt and freshly ground black pepper. Set aside.
02   Combine ingredients except nasturtium leaves and flowers in a bowl, add dressing and season to taste. Stand for 5 minutes for flavours to infuse, then serve scattered with nasturtium leaves and flowers.
Note Nasturtium leaves and flowers are available from garden centres or specialty growers, such as Darling Mills, (02) 9655 1339. If unavailable, substitute with snow pea leaves.

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY AND GERALDINE MUÑOZ

Drinking Suggestion:

SPANISH ALBARIÑO. , suggested by MAX ALLEN

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