- 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)
- 1Drain 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.
- 2For 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.
- 3Combine, 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.