Chickpea and broad bean salad

Current rating: 5 (2 ratings)
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.

Description

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.
  • 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

Weight, measurement and temperature conversions

View nutrition information per serve

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

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. 

Nutrition Information