Chickpea and vegetable salad

Babiche Martens

Simply opening a tin of chickpeas is the first step in this vegetable salad, which is wonderfully crunchy and garlicky. Be careful not to dress this salad too early. Salt draws water from the cabbage and you don’t want a puddle of juice at the bottom. Leave to dress right before serving. Saying that, any leftovers can be stored overnight for lunch boxes. Add some feta and a piece of chicken on top for some extra protein and, voila, a tasty lunch.

For the dressing

¼ cup	Peanut butter, smooth
2 Tbsp	Honey
2 Tbsp	Warm water
2 Tbsp	Lemon juice
2	Garlic cloves, crushed
2 tsp	Fish sauce
2 tsp	Soy sauce

For the salad

420 g	Chickpeas, 1 tin, drained and rinsed (Main)
2 cups	Green cabbage, shredded
1 cup	Red cabbage, shredded
1	Beetroot, raw, peeled, and cut into fine sticks
1 cup	Coriander, roughly chopped

Directions

1. Firstly, make the dressing in a jar. Add the peanut butter, honey, water, lemon juice, garlic, fish sauce and soy, giving it a really good shake until smooth.
2. Into a large bowl place the chickpeas, cabbages, beetroot and coriander, tossing to combine.
3. Just before serving, stir through the dressing. Season with salt and freshly ground pepper.

More autumn salads from Angela

• Chicken, mango and avocado salad
• Chargrilled vegetables and goat's cheese