Spring Chickpea Salad with Lemon Poppy Seed Dressing

This delicate salad is bursting with spring flavours and ingredients. The chickpeas provide added sustenance, making this a perfect side to a delicate Mother’s Day lunch or spring bbq.  To make the salad spread further, toss it with 3 to 4 cups of baby spinach or other spring green.

Radishes

Radishes are one of the first things we can see popping up in our spring garden. It’s often relegated to a garnish or a pop of colour on a vegetable platter.  This salad incorporates the radish fully, but provides the tiniest bite size pieces, that it doesn’t overwhelm the dish. Radishes have a pungent, spicy flavour that can be overpowering to eat on its own.  So a great way to incorporate these jewelled spring vegetables is to toss them in a salad with other bright flavours.  In this salad, we are using fennel, lemon and scallions which all have their own flavour and ability to enhance the spicy little radish.  However, they are one of the first things we can see popping up in our spring gardens. Other than roasted (which I am still trying to perfect the recipe for), radishes are often relegated to garnish or vegetable platter pops of colour.  This salad incorporates the radish fully, but provides the tiniest bite size pieces, that it doesn’t overwhelm the dish.

Fennel

Another ingredient that has a great fresh, spring flavour is fennel. Fennel is a bulb vegetable, with a crisp crunch texture and the flavour of anise or black liquorice. It’s really great paired with citrus, so I dress this salad with a tangy, diary-free lemon poppy-seed dressing.  While adding a refreshing  sweet flavour to the salad, it also lends added fibre and Vitamin C.  What’s unique about fennel, is a combination of phytonutrients (plant nutrients) that research has shown may help detoxify BHT from the body (that nasty chemical found in plastic bottles and canned food).

I incorporate a few greens in this salad for a little colour contrast, celery for crunch and green peas which are also an early spring produce.

This salad is a delicate looking salad that packs a lot of zip. Let me know what you think!

 

Spring Chickpea Salad with Lemon Poppy Seed Dressing
Ingredients
Lemon Poppy Seed Dressing
Instructions
  1. In a medium sized mixing bowl toss together the finely chopped vegetables and the chickpeas.
  2. Add all of the dressing ingredients into a glass jar, tightly fit the lid and shake for about 30 seconds.
  3. Pour the dressing over the salad ingredients, toss to coat well and refrigerate for at least 30 minutes.

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