Summer vegetable salad with chickpeas

Serve salad on its own or serve with grilled meat or fish.

Use the vegetable quantities in this recipe as a guide. If your family prefers one over the other then use more of that one.

I used the grater attachment with my food processor to grate the vegetables – it’s then a simple job.

TIP: Top salad with toasted nuts or seeds and add very finely sliced cabbage, the green part of silverbeet leaves or massaged kale leaves.

Dressing

¼ cup	Orange juice
1 splash	Cider vinegar, cider or sherry vinegar, to sharpen
1 tsp	Dijon mustard
½ cup	Extra virgin olive oil
1 serving	Sea salt and cracked black pepper, to taste

Salad

1	Carrot, lightly peeled and grated (Main)
2	Zucchini, trimmed and grated (Main)
2	Medium beetroots, peeled and grated (Main)
2 large handfuls	Baby spinach leaves (Main)
2 handfuls	Mung bean sprouts
1 handful	Mint leaves, or flat leaf parsley leaves, roughly chopped
400 g	Chickpeas, canned, drained and rinsed (Main)

Directions

1. Make the dressing, place the orange juice, vinegar and Dijon mustard in a screw top jar. Season with salt and freshly ground black pepper, place on the lid and shake well.
2. Make the salad, place the vegetables, herbs and chickpeas in a large bowl. Drizzle over the dressing and gently toss to combine. Alternatively, layer the salad, dressing after each layer.

See another one of Kathy's dinner recipes

• Fish steaks with salmoriglio