Chickpea Pear Salad

  • Chickpea Pear Salad
    Category :Salad

    Author : Tanvi


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    chickpeas in a gutsy dressing on a snappy, fresh spring salad. You can, of course, use ready-cooked chickpeas in this recipe. Perfect combination of fruit and vegetable.


    175g dry chickpeas or 400g cooked, drained chickpeas
    1 onion, peeled
    1 large bay leaf
    1 large garlic clove, peeled and crushed
    1/2 tsp salt
    10g coriander, finely chopped
    1/2 tsp honey
    1/2 tsp chill flacks
    1½ tbsp sherry vinegar
    7 tbsp extra-virgin olive oil
    100g cucumber
    1 large ripe pear
    150g baby spinach
    juice of 1/2 lemon
    75g panner


    Soak the chickpeas overnight. Drain and cover with 2 litres (3½ pints) water. Boil vigorously for five minutes, skimming off the foam. Add the onion and bay leaf and simmer for 40 to 45 minutes. If you are using ready-cooked chickpeas, rinse them and gently reheat, covered in water, for 10 minutes.

    Meanwhile, mash the crushed garlic and salt in a pestle and mortar (or in a bowl using the back of a spoon). Add coriander and continue mashing to a paste. Incorporate the honey, chill flacks and vinegar then 4 tbsp of the olive oil, a little at a time, until well blended.

    Drain the chickpeas, add the dressing and leave them to absorb the flavours while you prepare the salad.

    Cut the cucumber into long strips using a vegetable peeler. Peel, core and thinly slice the pear. Mix the cucumber and pear with the spinach leaves. Squeeze the lemon juice over the top, season, drizzle with the remaining olive oil and toss.

    The chickpeas should still be lukewarm: spoon them over the salad. Crumble the panner on top and serve with grilled slices of bread.

    More recipes by Tanvi :

    Potato Peanut Masala Spring onions and Carrot soup Green Mongdal Pancake Soya Chunks Curry Tomato & Broccoli Pizza with a Layer of Pea Puree

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