Middle Eastern Chickpea and Vegetable Salad

Name: Middle Eastern Chickpea and Vegetable Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 500 g small potatoes; 1 bunch asparagus; 200 g sugar snap peas; 400 g canned chick-peas; 1 red capsicum; 1 baby cos lettuce; 0.5 small red onion; 0.25 cup shredded of fresh mint; 2 tsp mild paprika; 1 tsp black pepper; 0.75 tsp ground cumin; 0.75 tsp ground coriander; 0.75 tsp ground cinnamon; 0.5 tsp ground cloves; 0.5 tsp ground cardamom; 1.25 tsp ground fennel; 1 tbsp extra virgin olive oil; 1 garlic clove; 2 tsp grated lemon rind; 2 tbsp fresh lemon juice; 1 tbsp water; salt

Gently simmered chick-peas, potatoes and asparagus, warmed with paprika and cumin, a Moroccan salad. Finish with dressing.

20 min · Serves 4 · Medium

Method

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Time: Prep 10 min · Cook 10 min · 20 min total
Difficulty: medium

1
Cook potatoes until tender. Cool. Cook asparagus and snap peas in a large saucepan of salted boiling water for 1 minute. Refresh under cold running water. Drain well.
1 min
2
To make the dressing combine all the spices in a small bowl. Heat oil in a small saucepan over medium-low heat.
3
Add spice mix, garlic and cook stirring for 30 seconds until fragrant. Remove from heat. Add lemon rind, lemon juice and water.
1 min
4
Stir to combine. Taste and season with salt. Cut potatoes in half, toss with remaining ingredients. Drizzle with dressing.