Chefs' Recipes

Organic chickpea and olive oil salad with Chinese flavours

Gourmet Traveller recipe for organic chickpea and olive oil salad with Chinese flavours by Kylie Kwong.
Organic chickpea and olive oil salad with Chinese flavours

Organic chickpea and olive oil salad with Chinese flavours

Emma Reilly
6

Ingredients

Salad
Dressing

Method

Main

1.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.
2.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.
3.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.

Notes

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