Name: Chickpea and silverbeet salad
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 8 spring onions; 600 gram canned chickpeas, rinsed, drained; 1 kilogram silverbeet, shredded finely; 1 red capsicum, sliced thinly; Paprika dressing; 1/3 cup (80ml) mustard seed oil; 2 teaspoon sweet paprika; 1 tablespoon lemon juice; 1 tablespoon light brown sugar

Ingredients

8 spring onions

600 gram canned chickpeas, rinsed, drained

1 kilogram silverbeet, shredded finely

1 red capsicum, sliced thinly

Paprika dressing

1/3 cup (80ml) mustard seed oil

2 teaspoon sweet paprika

1 tablespoon lemon juice

1 tablespoon light brown sugar

Method

1.Make paprika dressing. Combine ingredients in a jar with a screw lid and shake well to combine.

2.Trim green tops from spring onion bulbs. Cut bulbs into wedges; thinly slice three of the green tops, discard remaining tops.

3.Combine onions with remaining ingredients and three-quarters of the dressing in large bowl; season to taste.

4.Serve salad drizzled with remaining dressing.

Mustard seed oil can be found in most large supermarkets or health-food stores. A 1kg (2-pound) bunch of silverbeet should give you about 250g (8 ounces) of leaves after trimming.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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