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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 |
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Directions
- 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.
- Into a large bowl place the chickpeas, cabbages, beetroot and coriander, tossing to combine.
- 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
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