Ingredient
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Method
Soak chickpeas in plenty of cold water overnight. Next day, drain chickpeas and place in a pan covered with cold water. Bring to the boil, then simmer over a low–moderate heat for approximately 45 minutes or until tender. Allow the chickpeas to cool in their cooking water, then drain. Set aside. Place onion in a bowl with salt and sugar, mix thoroughly and set aside for 30 minutes. Add vinegar to onions, mix well. Set aside. Next make the dressing. Whisk egg yolk and sugar together in a bowl until smooth and fluffy. Add tamari and brown rice vinegar, whisking to combine. Slowly whisk in oil until the dressing is smooth and emulsified. To serve, place pickled onions and all remaining ingredients in a bowl, pour over the dressing and mix well. |