Chickpea Broccoli Salad

Crunchy, protein-packed salad with creamy nutty dressing

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Soak chickpeas overnight, cook with bay leaves 4 whistles in pressure cooker.
2. 2Soak nuts 30 mins.
3. 3Chop all vegetables.
4. 4Blanch broccoli in boiling water with vinegar and salt, shock in ice water.
5. 5Sauté garlic in butter, add broccoli and chili flakes, toss quickly.
6. 6Sauté cooked chickpeas with bell pepper, carrot, and salt. Mix in broccoli.
7. 7Blend soaked nuts, garlic, mustard sauce, red chili flakes, honey, and chickpeas to make dressing.
8. 8Combine all vegetables in a bowl, pour over chopped lettuce. Drizzle dressing before serving.