Chickpea Cucumber Salad with Goats’ Cheese Dressing

Name: Chickpea Cucumber Salad with Goats’ Cheese Dressing
Yield: Serves 6
Ingredients: salt and freshly ground black pepper; 1 clove garlic, crushed; 1 tbsp tahini; ½ cup fresh mint leaves, roughly chopped; ½ telegraph cucumber, sliced into rounds; ¼ red onion, peeled, sliced thinly; 1 large handful of fresh rocket leaves or baby spinach; 2 stalks celery, thinly sliced; 2 tbsp extra virgin olive oil; 2 tbsp water; 2 ripe avocados; 100 g green beans, cut into 3; 1 cup (200 g) chickpeas, soaked overnight; ½ cup fresh italian parsley, roughly chopped; juice of 2 lemons; juice of 1 lemon; ¼ cup (60 ml) yoghurt; 75 g soft goats’ cheese or feta

Preparation info

Serves
6

Difficulty
Medium

Appears in

Ripe Recipes

By Angela Redfern

Published 2010

About

One of our very talented chefs, John-Henry Rand (JH to those who know him) created this wonderful salad. Cows feta is a good replacement for the goats’ cheese. Thank you JH.

Ingredients

Chickpea Cucumber Salad

1 cup (200 g) chickpeas, soaked overnight
100 g gr

Side dish
Vegetarian

Method

Cook the chickpeas.

Blanch the beans in a saucepan of boiling water for 2-3 minutes, drain and refresh in iced cold water and drain again.

Peel and cut the avocado into bite sized pieces and toss with the lemon juice to prevent browning.

In a large bowl combine the chickpeas, green beans, sliced avocad