Chickpea Broccoli Salad
Crunchy, protein-packed salad with creamy nutty dressing
Servings: 4 peopl
Pin Recipe
Ingredients
- 1 cup chickpeas - soaked overnight
- 10 –12 cashews
- 8 –10 almonds
- 2 cups broccoli florets
- 1 cucumber - chopped
- 1 carrot - chopped
- ½ bell pepper - red, yellow, green, chopped
- 1 onion - chopped
- 3 garlic cloves
- 3 lettuce leaves - chopped
- 1 tsp butter
- 2 tsp mustard sauce
- 1/4 tsp red chili flakes
- Drizzle of honey
- Salt to taste
Instructions
- Soak chickpeas overnight, cook with bay leaves 4 whistles in pressure cooker.
- Soak nuts 30 mins.
- Chop all vegetables.
- Blanch broccoli in boiling water with vinegar and salt, shock in ice water.
- Sauté garlic in butter, add broccoli and chili flakes, toss quickly.
- Sauté cooked chickpeas with bell pepper, carrot, and salt. Mix in broccoli.
- Blend soaked nuts, garlic, mustard sauce, red chili flakes, honey, and chickpeas to make dressing.
- Combine all vegetables in a bowl, pour over chopped lettuce. Drizzle dressing before serving.