Hummus is the dressing in this crisp vegetable salad. If you want to save time, you can always use prepared hummus.
2 (400g) cans chickpeas
1/3 cup (85g) tahini (sesame seed paste)
2 tablespoons olive oil
2 tablespoons lemon juice
2 large garlic cloves, crushed
2 tablespoons chopped fresh flat-leaf parsley, coriander or mint
1/2 telegraph cucumber, pared into ribbons with a vegetable peeler
2 carrots, peeled and pared into ribbons with a vegetable peeler
1 red onion, thinly sliced
85g radishes, sliced
85g mixed salad leaves, such as rocket, mizuna and watercress
2 tablespoons rice vinegar
1/2 cup (50g) hazelnuts, toasted and chopped
4 lemon wedges (optional)
4 sesame pita breads, warmed
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Directions Preparation:25min › Ready in:25min
Reserve 1/4 cup (60ml) of the liquid from 1 can of chickpeas, then drain and rinse all the chickpeas and put them into a blender or food processor with the reserved liquid. Add the tahini, olive oil, lemon juice, garlic and herbs. Process for about 30 seconds or until well mixed. Season to taste.
Put the cucumber, carrots, red onion, radish and salad leaves into a large salad bowl. Sprinkle with the rice vinegar and hazelnuts and toss together.
Heap the salad onto individual plates and spoon the hummus on top. Serve with lemon wedges to squeeze over, if you like, and warmed pita bread.