Snacks and sides

Chickpea and summer vegetable salad

Australian Gourmet Traveller vegetarian recipe for chickpea and summer vegetable salad
Chickpea and summer vegetable salad

Chickpea and summer vegetable salad

William Meppem

It may seem a little extraordinary; thinly slicing raw squash and zucchini and tossing it through a salad, but these vegetables are wonderful eaten raw when they are at their seasonal peak.


Lemon and marjoram dressing



1.For lemon and marjoram dressing, whisk olive oil and lemon juice in a bowl, add marjoram and season to taste with sea salt and freshly ground black pepper. Set aside.
2.Combine ingredients except nasturtium leaves and flowers in a bowl, add dressing and season to taste. Stand for 5 minutes for flavours to infuse, then serve scattered with nasturtium leaves and flowers.

Nasturtium leaves and flowers are available from garden centres or specialty growers, such as Darling Mills, (02) 9655 1339. If unavailable, substitute with snow pea leaves.

Drink Suggestion: Spanish albariño. Drink suggestion by Max Allen


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