Chickpea and silverbeet salad
Fresh, green and very, very good for you, this chickpea and silverbeet salad makes a great lunch or side dish,
- 20 mins cooking
- Serves 6
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Ingredients
Chickpea and silverbeet salad
- 8 spring onions
- 600 gram canned chickpeas, rinsed, drained
- 1 kilogram silverbeet, shredded finely
- 1 red capsicum, sliced thinly
Paprika dressing
- 1/3 cup (80ml) mustard seed oil
- 2 teaspoon sweet paprika
- 1 tablespoon lemon juice
- 1 tablespoon light brown sugar
Method
Chickpea and silverbeet salad
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1Make paprika dressing. Combine ingredients in a jar with a screw lid and shake well to combine.
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2Trim green tops from spring onion bulbs. Cut bulbs into wedges; thinly slice three of the green tops, discard remaining tops.
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3Combine onions with remaining ingredients and three-quarters of the dressing in large bowl; season to taste.
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4Serve salad drizzled with remaining dressing.
Notes
Mustard seed oil can be found in most large supermarkets or health-food stores. A 1kg (2-pound) bunch of silverbeet should give you about 250g (8 ounces) of leaves after trimming.
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