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  • Recipe Room  »  Chickpea & tomato salad with asian dressing



    • 1 cup (200 g) dried chickpeas
    • 1 small red onion, finely sliced
    • 1 teaspoon salt flakes
    • 1 teaspoon brown sugar
    • 1 tablespoon brown rice vinegar
    • 2 small tomatoes, roughly diced
    • 1 small carrot, peeled and cut into ribbons using a vegetable peeler
    • handful of flat-leaf parsley leaves
    • handful of basil leaves
    • juice of 1 lemon


    • 1 egg yolk
    • 1 teaspoon brown sugar
    • 1 tablespoon tamari
    • 1 tablespoon brown rice vinegar
    • ½ cup (125 ml) extra virgin olive oil

    Chickpea & tomato salad with asian dressing

    Because chickpeas are high in protein and quite filling, I always try to match them with a piquant dressing. This Asian-flavoured mayonnaise-like dressing coats every chickpea, and the fresh herbs bring the salad alive.


    Soak chickpeas in plenty of cold water overnight.

    Next day, drain chickpeas and place in a pan covered with cold water. Bring to the boil, then simmer over a low–moderate heat for approximately 45 minutes or until tender. Allow the chickpeas to cool in their cooking water, then drain. Set aside.

    Place onion in a bowl with salt and sugar, mix thoroughly and set aside for 30 minutes. Add vinegar to onions, mix well. Set aside.

    Next make the dressing. Whisk egg yolk and sugar together in a bowl until smooth and fluffy. Add tamari and brown rice vinegar, whisking to combine. Slowly whisk in oil until the dressing is smooth and emulsified.

    To serve, place pickled onions and all remaining ingredients in a bowl, pour over the dressing and mix well.

    Submitted by
    Kylie Kwong

    Tips and Tricks

    • Keep parsley in a glass of water and wrapped in a plastic bag in your fridge. Parsley should last a week or so stored in this way. Remember to change the water regularly to prevent mould and decay.

    • Lemons can be stored at room temperature in your fruit bowl for up to a week – after this time, lemons will begin to dry out and lose their moisture.

    • Choose bright, firm flesh tomatoes – they should give a little when squeezed but not feel soft. Try to buy tomatoes that have been stored at room temperature as these will have a stronger flavour and will be slower to break down than those stored in the fridge.

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