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Kylie Kwong Chickpea & Tomato salad with Asian Dressing
Nb persons: 0
Yield: 4
Preparation time:
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| 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 |
| 1 handful | flat leaf parsley |
| 1 handful | basil leaves |
| 1 | lemon, juiced |
| 1 handful | flat leaf parsley |
| 1 handful | basil leaves |
| Dressing | |
| 1 | egg yolk |
| 1 teaspoon | brown sugar |
| 1 tablespoon | tamari |
| 1 tablespoon | brown rice vinegar |
| ½ cup (125 ml) | extra virgin olive oil |
1. 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.
2. Place onion in a bowl with salt and sugar, mix thoroughly and set aside for 30 minutes.
3. Add vinegar to onions, mix well. Set aside.
Dressing
1. Whisk egg yolk and sugar together in a bowl until smooth and fluffy.
2. Add tamari and brown rice vinegar, whisking to combine.
3. Slowly whisk in oil until the dressing is smooth and emulsified.
4. To serve, place pickled onions and all remaining ingredients in a bowl, pour over the dressing and mix well.
I first discovered chickpeas through Dee Nolan. Her great friend and mentor, Patrick Holden, put her in touch with local farmer Huck Shepherd, and she now sells his organically grown chickpeas and lentils under the Nolans Road brand, alongside her olive oil (see page 263). 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.
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