This is a recipe we found on the internet many years ago.
It is one of the absolute favourite salads that we serve.
Most of the guests love this salad and more often than not ask us for the recipe.
Of course we have made our own adjustments to the recipe and sometimes we even adjust our adjustments depending on what we forgot to buy or our own mood while making the salad.
What you need for the salad
- Chickpeas (we use frozen chickpeas)
- Celery
- Red onion
- Dried apricots
- Peanuts
- Cilantro
- Diced Red Pepper for colour (Optional add on)
What you need for the dressing
I will not give any exact amounts because I cannot – I never use any measuring system when making a dressing.
- Mayonnaise
- Curry Powder
- Salt
- Sugar
- Vinegar (only enough to make the dressing a little bit runny)
Put the frozen chickpeas in a pot with water. Bring it to boil. Only once it has boiled for a. while add your salt into the water. If you add salt from the start it does not allow the chickpea to soften. I like to already add some curry powder to the water at this stage. It feels to me that the curry flavour then penetrates the chickpea (or maybe it is just my imagination).
Once the chickpeas are soft remove from the heat and drain the water and allow them to cool down. If you are using dried chickpeas remember to soak it in water for at least 8 hours before cooking it. You can always cheat and use canned chickpeas but I would not do it as I do not like the taste of canned chickpeas.
Jacques is an expert cutter so he is in charge of chopping the red onions for the salad. He chops the onions nice and fine. We have used white onions also but the red onion brings a nice colour to the salad.
The apricots we dice into small pieces about the size of the chickpeas (if I am lazy and Jacques is not watching then I use a scissor to cut them. The apricots can also be substituted with other dried fruit. We have used cranberries or finely chopped dates (I do not prefer this as I really have very strong negative feelings about dates – I will not elaborate – come to Israel and ask me in person about this). We definitely do not use raisins as Jacques does not eat raisins that are mixed with other food but if you do not mind then this is an option for you.
The celery we use only the stem and also chop it very finely so that the taste does not overpower the salad.
For the dressing mix the curry powder, salt, sugar and mayonnaise together in a bowl, jug or container of your choice. Add the vinegar little by little until you get a nice (not to runny) consistency. Remember to let “your Jacques” taste the dressing before adding it into the salad.
Mix all of the above ingredients together once the chickpeas are cooled down and then add the dressing. This salad is perfect to make a day before you use it. We have found that the flavours enhance as it rests together.
Cilantro is definitely Jacques’ baby because he says I kill the herbs if I chop it, this together with the peanuts we only add just before we serve the salad.
We have also on occasion substituted the peanuts with cashews or almonds. It is nice to add some kind of nut for the crunch in the salad.
