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Chickpea Salad Recipe

Home > Adelaide > Food and Wine | Free | Recipes
by Claire Plush (subscribe)
freelance writer and photographer
Published September 21st 2011
Chickpea Salad
Chickpea Salad bursts with flavour

Celebrate spring with this delicious salad. Your tastebuds will thank you for it.


1 Spanish onion, diced
small handful basil, chopped finely
150g/1 cup pumpkin, diced
1 avocado, diced
capsicum, diced
400g chickpeas
150g super sweet corn
salt and ground black pepper
1tbsp curry powder
50ml pure olive oil
2 cups of water


1. Boil chickpeas in water for 15 mins. Drain and set aside to cool.
2. Mix corn, capsicum, avocado and basil together in a bowl.
3. Heat oil in small pan on medium heat. Add pumpkin to pan and cook until soft.
4. Add curry powder and a dash of salt and pepper to pan to season.
5. Drain oil dressing from pumpkin and place in fridge.
6. Set aside pumpkin to cool.
7. Add cooled chickpeas and pumpkin to bowl and mix.
8. Refrigerate until ready to serve, then add dressing.
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Why? Healthy salad for spring
When: Whenever you like
Where: Home
Cost: Cheap
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