Chef's 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.

By Kylie Kwong
  • Serves 6
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Organic chickpea and olive oil salad with Chinese flavours


  • 200 gm organic kabuli chickpeas, soaked overnight (see note) (1 cup)
  • 1 small Spanish onion, finely sliced
  • 1 small vine-ripened tomato, finely chopped
  • 1 small carrot, peeled into ribbons
  • ½ cup mint leaves (firmly packed)
  • ½ cup coriander leaves (firmly packed)
  • 1 egg yolk
  • 2 tbsp cane sugar (see note)
  • 60 ml tamari (see note) (¼ cup)
  • 60 ml brown rice vinegar (see note) (¼ cup)
  • 60 ml extra-virgin olive oil (see note) (¼ cup)


  • 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.

  • Author: Kylie Kwong