Middle Eastern Chickpea and Vegetable Salad

• 500 g small potatoes
• 1 bunch asparagus, halved crossways
• 200 g sugar snap peas
• 400 g canned chick-peas, darined and rinsed
• 1 red capsicum, deseed and cut into 1cm pieces
• 1 baby cos lettuce
• 12 small red onion, finely chopped
• 14 cup shredded of fresh mint
• 2 teaspoons mild paprika
• 1 teaspoon black pepper
• 34 teaspoon ground cumin
• 34 teaspoon ground coriander
• 34 teaspoon ground cinnamon
• 12 teaspoon ground cloves
• 12 teaspoon ground cardamom
• 1 14 teaspoons ground fennel
• 1 tablespoon extra virgin olive oil
• 1 garlic clove, chopped
• 2 teaspoons grated lemon rind
• 2 tablespoons fresh lemon juice
• 1 tablespoon water
• salt

1. Cook potatoes until tender.
2. Cool.
3. Cook asparagus and snap peas in a large saucepan of salted boiling water for 1 minute.
4. Refresh under cold running water.
5. Drain well.
6. To make the dressing combine all the spices in a small bowl.
7. Heat oil in a small saucepan over medium-low heat.
8. Add spice mix, garlic and cook stirring for 30 seconds until fragrant.
9. Remove from heat.
10. Add lemon rind, lemon juice and water.
11. Stir to combine.
12. Taste and season with salt.
13. Cut potatoes in half, toss with remaining ingredients.
14. Drizzle with dressing.

crossways, sugar snap peas, chickpeas, red, cos lettuce, red onion, mint, paprika, black pepper, ground cumin, ground coriander, ground cinnamon, ground cloves, ground cardamom, ground fennel, extra virgin olive oil, garlic, lemon rind, lemon juice, water, salt

Taken from www.food.com/recipe/middle-eastern-chickpea-and-vegetable-salad-363173 (may not work)