Organic chickpea and olive oil salad with Chinese flavours


You'll need

  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)

Method

  • 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.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

Sexy salad recipes

recipes

Serge Danserau: Duck confit and potato terrine

Recipes from Australia's best chefs

recipes

conversion tool