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.

No additional tips available.

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

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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.

Middle Eastern Chickpea and Vegetable Salad

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