Middle Eastern chickpea and vegetable salad

Add extra flavour to this chickpea, asparagus and potato salad with the Middle Eastern-spiced dressing.

Recipe «Middle Eastern chickpea and vegetable salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 500g small coliban potatoes, 1 bunch asparagus, woody ends trimmed, halved crossways, 200g sugar snap peas, topped, 1 x 400g can chickpeas, rinsed, drained, 1 large red capsicum, halved, deseeded, cut into 1cm pieces , 1 baby cos lettuce, leaves separated, washed, dried, 1/2 small red onion, finely chopped, 1/4 cup firmly packed finely shredded fresh mint , 2 tsp mild paprika, 1 tsp freshly ground black pepper, 3/4 tsp ground cumin, 3/4 tsp ground coriander, 3/4 tsp ground cinnamon, 1/2 tsp ground cloves, 1/2 tsp ground cardamom, 1/2 tsp ground fennel.

Ingredients:

• 500g small coliban potatoes 
• 1 bunch asparagus, woody ends trimmed, halved crossways 
• 200g sugar snap peas, topped 
• 1 x 400g can chickpeas, rinsed, drained 
• 1 large red capsicum, halved, deseeded, cut into 1cm pieces 
• 1 baby cos lettuce, leaves separated, washed, dried 
• 1/2 small red onion, finely chopped 
• 1/4 cup firmly packed finely shredded fresh mint 
• 2 tsp mild paprika 
• 1 tsp freshly ground black pepper 
• 3/4 tsp ground cumin 
• 3/4 tsp ground coriander 
• 3/4 tsp ground cinnamon 
• 1/2 tsp ground cloves 
• 1/2 tsp ground cardamom 
• 1/2 tsp ground fennel 
• 1 tbsp extra virgin olive oil 
• 1 large garlic clove, finely chopped 
• 2 tsp finely grated lemon rind 
• 2 tbsp fresh lemon juice 

Instructions

1. Cook the potatoes in a medium saucepan of boiling water for 15-20 minutes or until tender. Drain. Set aside for 20 minutes to cool.
2. Cook the asparagus and sugar snap peas in a large saucepan of salted boiling water for 1 minute or until bright green and tender crisp. Drain. Refresh under cold running water. Drain well.
3. To make the dressing, combine the paprika, pepper, cumin, coriander, cinnamon, cloves, cardamom and fennel in a small bowl. Heat the oil in a small saucepan over medium-low heat. Add the spice mixture and garlic, and cook, stirring, for 30 seconds or until fragrant. Remove from heat. Add the lemon rind, lemon juice and water, and stir to combine. Taste and season with salt.
4. Cut the potatoes in half crossways and place in a large serving bowl. Add the asparagus, sugar snap peas, chickpeas, capsicum, lettuce, onion and mint. Drizzle with dressing and gently toss to combine. Spoon salad among serving bowls and serve immediately.