Chickpea & tomato salad with asian dressing | FOODWISE

Ingredients

• 1 cup (200 g) dried chickpeas
• 1 small red onion, finely sliced
• 1 teaspoon salt flakes
• 1 teaspoon brown sugar
• 1 tablespoon brown rice vinegar
• 2 small tomatoes, roughly diced
• 1 small carrot, peeled and cut into ribbons using a vegetable peeler
• handful of flat-leaf parsley leaves
• handful of basil leaves
• juice of 1 lemon
• 1 egg yolk
• 1 tablespoon tamari
• ½ cup (125 ml) extra virgin olive oil