A Mexican Fiesta: Food and Recipes Galore

Black chickpea, crab and fennel verrine recipe with apple and avocado

Check out this recipe via La Tartine Gourmande that combines chickpeas, crab and fennel in a ceviche-like mixture that is perfect for lunch outdoors. 

You need:

• 200 g (1 heaped cup) cooked black chickpeas
• 200 g fresh crab meat, diced
• 1 large avocado, pitted and finely diced
• 1 medium fennel bulb, finely sliced
• 1 medium red apple, cored and finely diced
• Black sesame seeds, to taste
• 6 pink radishes, finely sliced

Dressing:

• Sea salt
• 2 limes
• 1/2 teaspoon ground ginger (or fresh)
• 1 garlic clove, peeled and minced
• 1 tablespoon chopped coriander
• 2 tablespoons hazelnut oil
• 4 tablespoons olive oil
• Red peppercorn, ground, to taste

Steps:

• In a small bowl, combine the lime juice with the sea salt, garlic, and ginger.
• Add the oils and whisk to emulsify.
• Season with ground red peppercorn to taste, and stir in the coriander. Set aside.
• In a large bowl, combine the chickpeas, crab meat, avocado and apple. Toss gently with the fennel and radishes.
• Add the dressing and toss gently. Sprinkle with black sesame seeds, and serve.