Middle Eastern Chickpea and Vegetable Salad Recipe

Name: Middle Eastern Chickpea and Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g small potatoes; 1 bunch asparagus, halved crossways; 200 g sugar snap peas; 400 g canned chick-peas, darined and rinsed; 1 red capsicum, deseed and cut into 1cm pieces; 1 baby cos lettuce; 12 small red onion, finely chopped; ¼ cup shredded of fresh mint; 2 teaspoons mild paprika; 1 teaspoon black pepper; ¾ teaspoon ground cumin; ¾ teaspoon ground coriander; ¾ teaspoon ground cinnamon; ½ teaspoon ground cloves; ½ teaspoon ground cardamom; 1 ¼ teaspoons ground fennel; 1 tablespoon extra virgin olive oil; 1 garlic clove, chopped; 2 teaspoons grated lemon rind; 2 tablespoons fresh lemon juice; 1 tablespoon water; salt

Servings: persons

500 g small potatoes
1 bunch asparagus, halved crossways
200 g sugar snap peas
400 g canned chick-peas, darined and rinsed
1 red capsicum, deseed and cut into 1cm pieces
1 baby cos lettuce
12 small red onion, finely chopped
¼ cup shredded of fresh mint
2 teaspoons mild paprika
1 teaspoon black pepper
¾ teaspoon ground cumin
¾ teaspoon ground coriander
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground cardamom
1 ¼ teaspoons ground fennel
1 tablespoon extra virgin olive oil
1 garlic clove, chopped
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon water
salt

1
Cook potatoes until tender.
2
Cool.
3
Cook asparagus and snap peas in a large saucepan of salted boiling water for 1 minute.
4
Refresh under cold running water.
5
Drain well.
6
To make the dressing combine all the spices in a small bowl.
7
Heat oil in a small saucepan over medium-low heat.
8
Add spice mix, garlic and cook stirring for 30 seconds until fragrant.
9
Remove from heat.
10
Add lemon rind, lemon juice and water.
11
Stir to combine.
12
Taste and season with salt.
13
Cut potatoes in half, toss with remaining ingredients.
14
Drizzle with dressing.

538

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 500 g small potatoes, 1 bunch asparagus, halved crossways, 200 g sugar snap peas, 400 g canned chick-peas, darined and rinsed, and more.

Yes, Middle Eastern Chickpea and Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Middle Eastern Chickpea and Vegetable Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions