Chickpea and Broccoli Salad
This salad has lots of protein and fiber to keep you going strong all day long. Makes a great lunch salad or a side for dinner or when we can have pot lucks again!
4 servings
Ingredients:
For the salad:
1 head of broccoli, chopped very small
2 carrots, shredded
1 (15 ounce) can chickpeas, rinsed and drained
½ cup toasted sliced almonds
½ cup dried cranberries
4 green onions, chopped
¾ cup chopped fresh cilantro
For the dressing:
¼ cup Tahini
½ large lemon, juiced
3-5 tablespoons warm water, to thin dressing
1 clove garlic, minced
1-2 teaspoons maple syrup
1 teaspoon curry powder
½ tablespoon freshly grated ginger
½ teaspoon ground turmeric
½ teaspoon salt
Freshly ground black pepper
Instructions:
1. In a large bowl, add finely chopped broccoli, chickpeas, carrot, cranberries, green onion, and cilantro. Set aside.
2. Make the dressing by whisking together the following ingredients in a small bowl: tahini, lemon juice, water, garlic, maple syrup, curry powder, ginger, turmeric, salt and pepper. Immediately drizzle over salad and toss to combine. Sprinkle almonds on top and toss a few more times.
3. Serve immediately with fresh squeeze of lemon or place in the fridge for later. Salad will keep well up to 5 days.
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