My ‘famous’ chickpea salad, made famous by my sister serving it to all of her friends after I created it with a very hungry belly at her beach house, following a long swim in the hot sun this summer.
It’s now a regular on both of our menus, a perfect weeknight dinner or lunch, or just for anytime. Eat it on a plate or put it in a sandwich, this delicious, ugly salad is a big hit with anyone who tries it. It’s not fancy, but it’s darned tasty, and loaded with iron, protein, vitamin C and iodine, and a whole bunch of other good stuff too. It’s the nori that really makes it, so don’t leave it out.
It makes a lot but keeps very well, perfect for lunches throughout the week.
3 cans chickpeas, drained and rinsed
2-3 cups grated carrot
2 cobs corn
1 small green capsicum, finely diced
1 small red capsicum, finely diced
6 spring onions, finely sliced
2 sheets nori, finely chopped
4 tomatoes or a punnet of cherry tomatoes, diced
4-6 radishes, depending on size, finely sliced
Handful of fresh parsley, dill or both, finely chopped
Juice of one lemon, or to taste (some lemons have more juice than others)
Salt and pepper to taste
A handful per person of mesclun lettuce, to serve
For the dressing
1/2 cup plain soy milk or home made unsweetened almond milk
1 tsp garlic powder or 1 large peeled clove fresh garlic
1 tsp sugar (or sweetener of choice)
1 tsp salt
1 tsp dijon mustard
2 tsp apple cider vinegar
3/4 cup extra virgin olive oil
1. Place all of the dressing ingredients except for the olive oil into an upright blender. Blend until smooth, then turn the speed to low and slowly drizzle in the olive oil with the blender running. It will be thick and creamy like mayonnaise. Scrape the dressing into a bowl and place in the fridge to chill while you make the rest of the salad
2. Boil or steam the corn until cooked, and set aside to cool.
3. Place the chickpeas into a large bowl and mash roughly with a fork or potato masher. You want about 2/3 of them to be mashed, but not into a paste
4. Add the carrot, capsicum, radish, spring onion, nori and parsley to the bowl. Cut the kernels off the corn and add those too, along with the dressing. Mix very thoroughly. Add lemon juice, salt and pepper to taste and mix well again.
5. When you are ready to serve, place the lettuce on the bottom of the serving dish/es, and pile the chickpea mixture on top. Throw the tomatoes on top and garnish with some cracked pepper and salt, if desired.