200 gmsmall dried chickpeas, soaked overnight in cold water, drained
Juiceof 1 lemon
2 tbspextra-virgin olive oil
1small garlic clove, finely grated
10 slicesthick soft light rye bread
2small radicchio, thinly sliced
1beetroot (about 500gm), cut into julienne on a mandolin
1small telegraph cucumber, seeds removed, cut into julienne on a mandolin
2vine-ripened tomatoes, diced
½ Spanish onion, thinly sliced on a mandolin
4radishes, cut into julienne
1 cup (loosely packed) eachflat-leaf parsley and mint, coarsely torn
3carrots, cut into julienne on a mandolin
60 ml (¼ cup)white wine vinegar
1small red chilli, seeds removed, thinly sliced
1½ tbspcaster sugar
60 gm (¼ cup)unhulled tahini
60 gm (¼ cup)good-quality mayonnaise
60 gm (¼ cup)Greek-style yoghurt
60 ml (¼ cup)lemon juice
For pickled carrot, combine ingredients and 1½ tsp sea salt flakes in a bowl with 2 tbsp cold water and stir to combine. Set aside until carrot starts to soften and pickle (20 minutes), stir again, then refrigerate until required (best used within 2 days). Drain well before serving.
Combine chickpeas in a large saucepan with plenty of cold water. Bring to the boil over high heat and cook until tender (20-30 minutes), then drain.
Combine lemon juice, olive oil, garlic and warm chickpeas in a bowl, season to taste, stir to combine, then set aside to cool completely.
For tahini-yoghurt dressing, stir ingredients in a bowl to combine, season to taste.
Spread tahini-yoghurt dressing over one side of bread slices. Top half the slices with radicchio, then pickled carrot, then chickpea mixture, then beetroot, cucumber, tomato, onion, radish and herbs, season to taste, sandwich with remaining bread slices and serve.
This recipe is from the February 2012 issue of Australian Gourmet Traveller.