To celebrate a life of balance, serve this lemon chickpea salad as side or a hearty side meal, courtesy of Aussie chef duo Ryn and Cordie who also match the best beverage selections for each dish in their new book Ryn and Cordie – in Search of the Perfect Partner.
Lemon Chickpea Salad
2 medium carrots, peeled and grated
1 small red onion, finely diced
1 x 275g tin green lentils, rinsed and drained
1 x 275g tin chickpeas, rinsed and drained
2 lemons, juiced
50ml extra virgin olive oil
200g green beans, topped and tailed and cut in half
½ a bunch of mint, leaves picked
¼ of a bunch of flat leaf parsley, leaves picked
1. Combine carrot, onion, lentils and chickpeas in a bowl and dress with the lemon juice and oil. Season with salt and a generous amount of freshly cracked pepper. Set aside to marinate.
2. Bring a small saucepan of water to the boil, then blanch the beans until tender. Remove and refresh in iced water.
3. When you are ready to serve, toss beans and herbs through the chickpeas and lentils.
Spoon into a large bowl or serving dish, and allow your guests to help themselves.
Chickpea salad, beer in hand and a lazy afternoon on the deck. Try a pilsner or pale ale to complement the delicate flavours.