Perth Naturopathic Nutrition Expert Perth Western Australia | Women`s Health | Autism | Detox Programs | Weight Loss

Middle Eastern Chickpea and Vegetable Salad

If you can buy baby cos lettuce leaves, these look much prettier in the salad than the torn cos. Serve the salad with a grainy bread of your choice, as a grain food such as bread combined with legumes such as chickpeas makes a "complete" protein.

500g small chat potatoes
1 bunch asparagus, trimmed, halved
200g sugar snap peas, topped
1 x 400g can chickpeas, rinsed, drained
1 large red capsicum, halved, deseeded, cut into 1cm pieces
1/2 cos lettuce, leaves washed, dried, torn
1/2 small red onion, finely diced
1/4 cup firmly packed finely shredded fresh mint

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
1 lemon, rind finely grated, juiced
1 tbs water
Pinch sea salt

Boil or steam the potatoes until just cooked through. Drain and set aside to cool for 20 minutes. Add the asparagus and peas to a saucepan of boiling water and cook for 1 minute or until bright green and tender crisp. Drain, rinse under cold water and drain well.

To make the dressing, combine all the spices in a small bowl. Heat the oil in a small saucepan over medium-low heat. Add the spices and garlic, and cook, stirring, for 30 seconds or until fragrant. Remove from the heat and add the lemon rind and juice and water. Season with salt and mix well.

Halve the potatoes and place in a large bowl with the asparagus, peas, chickpeas, capsicum, cos, onion and mint. Pour the dressing over and toss gently to combine well. Serve warm or cold.

Serves 4

Copyright © Jan Purser