Salad200 gm (1 cup) organic kabuli chickpeas, soaked overnight (see note)1 small Spanish onion, finely sliced 1 smallvine-ripened tomato, finely chopped1 small carrot, peeled into ribbons½ cup (firmly packed) mint leaves½ cup (firmly packed) coriander leavesDressing1 egg yolk2 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)
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.
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.
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