Chickpea and broad bean salad

Serves: 6
Prep: 20
Cook: 7

A light, fresh salad packed with the natural goodness of beans, peas, nuts and greens, it’s high in fibre, protein and iron and bursting with flavour.

Ingredients

  • 500g frozen broad beans
  • 1 small red onion, thinly sliced
  • 2 tsp cumin, ground
  • 2 tsp coriander, ground
  • 2 tsp paprika
  • 1 tbs extra virgin olive oil
  • 1 tbs soy sauce, reduced-salt
  • ¼ cup lemon juice
  • 2 x 400g can chickpeas, drained
  • ½ cup macadamia nuts, roasted
  • ½ cup parsley leaves, torn
  • ¼ cup mint leaves, torn

Method

  1. Step 1

    Bring a medium saucepan of water to the boil. Add frozen broad beans, stir once and remove from heat. Let sit for 3 minutes, then drain and refresh under water. Drain again and slip off the grey skin from each bean.

  2. Step 2

    Combine onion, spices, oil, soy sauce and lemon juice and mix well. Add chickpeas and peeled broadbeans and stir. Taste and adjust seasoning as desired.

  3. Step 3

    Mix in the nuts and the herbs just before serving.

Tips

  • This tasty and fresh salad can be kept in a well-sealed container for up to 2 days in the fridge.
  • Broad beans can replaced with an equal quantity of shelled edamame beans. 


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