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Two Raw Sisters: Spiced chickpea salad

5 October 2022
spiced chickpeas, chopped salad + pea hummus

Two Raw Sisters share their spiced chickpea salad recipe from their new book Simple Fancy: Inviting recipes for all eaters and occasions. To read about more about the sisters, click here.

Spiced chickpeas, chopped salad + pea hummus

We like to serve this salad alongside fresh chunks of sourdough bread to mop up the hummus for a light dinner, or alongside other salads for a feast.

Serves 4-6

Prep time 20 minutes

Cook time 20 minutes


Spiced roasted chickpeas

• 1 x 400g can chickpeas, drained,
rinsed and patted dry
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon ground turmeric
• pinch of sea salt
• 2 tablespoons oil

Pea hummus

• 1 x 400g can chickpeas, drained
and rinsed
• ½ cup frozen peas, blanched
• 1 teaspoon apple cider vinegar
• 1 teaspoon baking soda
• ¼ cup tahini
• 1 clove garlic, crushed
• large handful of herbs, chopped
• 1 teaspoon sea salt
• 2–4 tablespoons water

Chopped salad

• 1 tablespoon extra virgin olive oil
• 120g cherry tomatoes, chopped
• ½ cucumber, chopped
• ¼ head iceberg lettuce, sliced
• handful of herbs, chopped

To serve

• 3 tablespoons dukkah
• extra virgin olive oil


1. Preheat the oven to 200°C.

2. For the spiced roasted chickpeas, place all the ingredients in a bowl and toss to combine. Place on a baking tray, spread out into a single layer and roast for 20 minutes.

3. For the pea hummus, place all ingredients in a blender and blend until smooth and creamy. Set aside.

4. For the chopped salad, place all the ingredients in a bowl and gently toss to combine. Set aside.

5. To serve, spread the pea hummus on a big flat sharing platter or divide among individual plates. Top with the spiced roasted chickpeas and chopped salad. Sprinkle over the dukkah and drizzle with extra virgin olive oil.

This salad is best served and eaten on the same day.

Extracted from Simple Fancy: Inviting recipes for all eaters and occasions by the Two Raw Sisters. Photography © Kate Battersby and Margo Flanagan. RRP$45. Published by Allen & Unwin NZ.

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