Crispy Chickpea Salad with Carrot Ginger Dressing
This recipe is prepared with:
Ingredients
70 g carrots, coarsely chopped
1 tsp honey
1 tsp garlic paste
5 g fresh ginger, peeled
30 g apple cider vinegar
15 g soy sauce
30 g olive oil
30 g water
1 Tbsp miso paste
For the salad
400 g tinned chickpeas, drained
2 Tbsp olive oil
1 tsp salt
1 Tbsp za'atar
150 g red pepper, deseeded, cut to fit the tube
150 g cucumber, halved
75 g red onion, cut to fit the feed tube
10 g fresh parsley, destalked
5 g fresh basil, destalked
5 g fresh mint, destalked
200 g salad leaves
50 g feta cheese, crumbled
Instructions
STEP 1/5
Fit the Knife Blade.
Add carrots, honey, garlic, ginger, vinegar, soy sauce, olive oil, water and miso into the Appliance bowl.
Blend until smooth.
Transfer the mixture to a sterilised jar and set aside.
STEP 2/5
Preheat the oven to 200°C.
Add chickpeas, olive oil, salt and za’atar into a clean bowl and mix to coat.
Spread the mixture onto a baking tray.
Roast for 10 minutes on 200°C, until golden brown.
Remove from the oven and set aside.
STEP 3/5
Assemble the Express Serve attachment with the Slicing Disc
Place a clean bowl underneath the attachment.
Slice pepper, cucumber and onion into the bowl using the Pusher.
Remove the attachment from the machine.
STEP 4/5
Clean the Appliance bowl and fit the Knife Blade.
Add parsley, basil and mint into the Appliance bowl.
Pulse until chopped.
STEP 5/5
Add salad leaves into a serving bowl.
Add the chopped herbs and toss to combine.
Add the chopped vegetables and roasted chickpeas.
Sprinkle with feta.
To serve
Serve with carrot dressing.
Substitutions
Honey can be replaced with maple syrup.
Remember to taste your dressing before adding it to the salad.
Crispy Chickpea Salad with Carrot Ginger Dressing
Ingredients
70 g carrots, coarsely chopped
1 tsp honey
1 tsp garlic paste
5 g fresh ginger, peeled
30 g apple cider vinegar
15 g soy sauce
30 g olive oil
30 g water
1 Tbsp miso paste
For the salad
400 g tinned chickpeas, drained
2 Tbsp olive oil
1 tsp salt
1 Tbsp za'atar
150 g red pepper, deseeded, cut to fit the tube
150 g cucumber, halved
75 g red onion, cut to fit the feed tube
10 g fresh parsley, destalked
5 g fresh basil, destalked
5 g fresh mint, destalked
200 g salad leaves
50 g feta cheese, crumbled
Instructions
STEP 1/5
Fit the Knife Blade.
Add carrots, honey, garlic, ginger, vinegar, soy sauce, olive oil, water and miso into the Appliance bowl.
Blend until smooth.
Transfer the mixture to a sterilised jar and set aside.
STEP 2/5
Preheat the oven to 200°C.
Add chickpeas, olive oil, salt and za’atar into a clean bowl and mix to coat.
Spread the mixture onto a baking tray.
Roast for 10 minutes on 200°C, until golden brown.
Remove from the oven and set aside.
STEP 3/5
Assemble the Express Serve attachment with the Slicing Disc
Place a clean bowl underneath the attachment.
Slice pepper, cucumber and onion into the bowl using the Pusher.
Remove the attachment from the machine.
STEP 4/5
Clean the Appliance bowl and fit the Knife Blade.
Add parsley, basil and mint into the Appliance bowl.
Pulse until chopped.
STEP 5/5
Add salad leaves into a serving bowl.
Add the chopped herbs and toss to combine.
Add the chopped vegetables and roasted chickpeas.
Sprinkle with feta.
To serve
Serve with carrot dressing.
Substitutions
Honey can be replaced with maple syrup.