Simply opening a tin of chickpeas is the first step in our next vegetable salad, which is wonderfully crunchy and garlic-y. Be careful not to dress this salad too early. Salt draws water from the cabbage and you don’t want a puddle of juice at the bottom. Leave to dress right before serving. Saying that, any leftovers can be stored overnight for lunch boxes. Add some feta and a piece of chicken on top for some extra protein and, voila, a tasty lunch.
CHICKPEA AND VEGETABLE SALAD RECIPE
Serves 4-6
Dressing
¼ cup smooth peanut butter
2 Tbsp honey
2 Tbsp warm water
2 Tbsp lemon juice
2 cloves garlic, crushed
2 tsp fish sauce
2 tsp soy sauce
Salad
420g tin chickpeas, drained and rinsed
2 cups shredded green cabbage
1 cup shredded red cabbage
1 raw beetroot, peeled and cut into fine sticks
1 cup roughly chopped coriander
- Firstly, make the dressing in a jar. Add the peanut butter, honey, water, lemon juice, garlic, fish sauce and soy, giving it a really good shake until smooth.
- Into a large bowl place the chickpeas, cabbages, beetroot and coriander, tossing to combine.
- Just before serving, stir through the dressing. Season with salt and freshly ground pepper.
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