Broccoli & Chickpea Salad
Serves
4
Prep Time
20 minutes
Cook Time
0 minutes
Ingredients
For the salad:
1 head broccoli, finely chopped
1 cup (110g) shredded carrots
14 oz. (400g) can chickpeas, rinsed & drained
1/2 cup (65g) dried cranberries
4 green onions, chopped
3/4 cup (15g) cilantro, chopped
1/2 cup (40g) sliced almonds, toasted
1 head broccoli, finely chopped
1 cup (110g) shredded carrots
14 oz. (400g) can chickpeas, rinsed & drained
1/2 cup (65g) dried cranberries
4 green onions, chopped
3/4 cup (15g) cilantro, chopped
1/2 cup (40g) sliced almonds, toasted
For the dressing:
4tbsp. Tahini
½ lemon, juiced
3-5 tbsp. warm water, to thin dressing
1 clove garlic, minced
2 teaspoons maple syrup
1 tsp. curry powder
½ tbsp. freshly grated ginger
½ tsp. ground turmeric
½ tsp. salt
freshly ground black pepper
4tbsp. Tahini
½ lemon, juiced
3-5 tbsp. warm water, to thin dressing
1 clove garlic, minced
2 teaspoons maple syrup
1 tsp. curry powder
½ tbsp. freshly grated ginger
½ tsp. ground turmeric
½ tsp. salt
freshly ground black pepper
Nutrition
(Per Serving)
Calories
416
Fats
20 g
Protein
16 g
Carbs
50 g
Instructions
- In a large bowl, add the broccoli, carrots, chickpeas, cranberries, green onions, and cilantro. Stir and set aside.
- To make the dressing, add the dressing ingredients into a small bowl and stir to combine.
- Drizzle the dressing over the salad and toss to combine. Sprinkle with almonds and toss again.
- Serve immediately with a squeeze of fresh lemon juice, or cover and place in the refrigerator for later.
- This salad can be stored in an airtight container in the refrigerator for up to 5 days.