Ensalada de garbanzos y brócoli

Ingredientes

• 1 cup chickpeas (soaked overnight)
• 10 –12 cashews
• 8 –10 almonds
• 2 cups broccoli florets
• 1 cucumber (chopped)
• 1 carrot (chopped)
• 1/2 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

Preparación

1. 1

   Soak chickpeas overnight, cook with bay leaves 4 whistles in pressure cooker.

2. 2

   Soak nuts 30 mins.

3. 3

   Chop all vegetables.

4. 4

   Blanch broccoli in boiling water with vinegar and salt, shock in ice water.

5. 5

   Sauté garlic in butter, add broccoli and chili flakes, toss quickly.

6. 6

   Sauté cooked chickpeas with bell pepper, carrot, and salt. Mix in broccoli.

7. 7

   Blend soaked nuts, garlic, mustard sauce, red chili flakes, honey, and chickpeas to make dressing.

8. 8

   Combine all vegetables in a bowl, pour over chopped lettuce. Drizzle dressing before serving.