Red Cabbage, Chickpea & Dill Salad
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 0 minutes
- 1/4 red cabbage, thinly sliced
- 2 medium carrots, grated
- 420g/15oz. tin chickpeas, rinsed and drained
- Small handful of grapes, halved
- 1/4 cup chopped green onions (long shallots)
- 20g/0.7oz. fresh dill, fronds only
- 5 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice
- 1 finely grated garlic clove
- 1 teaspoon honey
- 3 tablespoons mayonnaise mixed with 1 tablespoon milk or buttermilk
- Salt and pepper to season
Step 1 - Toss the cabbage, grated carrot, chickpeas, green onions, grapes and dill in a large bowl. Whisk the oil, lemon juice, garlic clove and honey in a small bowl with the mayonnaise and toss with the vegetables. Season with salt and pepper.
Note: This salad also keeps well for a day or two. I often make up a big batch and we eat it whenever we are feeling peckish but it also accompanies meats well too.