Full ingredients list:
300g can chickpeas, drained
3 spring onions, sliced
1 green capsicum, sliced
2-3 sticks celery, diced
1 carrot, grated
1/2 cup fresh coriander
2 handfuls bean sprouts
1 dessertspoon sesame oil
tabasco to taste
1/4 cup lemon juice
thumb-sized piece fresh ginger, grated
1 clove garlic
1 dessertspoon sesame seeds, toasted
salt and pepper
Nutritional information (per serve)
Instructions and steps:
Step 1 Combine dressing ingredients and mix well. Set aside.
Step 2 Chop all the vegetables and combine in a large bowl.
Step 3 Add the dressing and use your hands to mix together.
Step 4 This is great by itself as a light meal or serve with grilled chicken, fish or steak for a substantial dinner.
This salad is good made an hour or two ahead so the flavours can blend together.
About this recipe
First published: June 2005