Roasted Chickpea, Cucumber and Purple Sprouting Broccoli Salad

Salads aren’t dishes that are often associated with the winter weather, however, this one is not only incredibly filling but also full of the kind of goodness that helps to keep you healthy and smiling through the cold season. Sprouting broccoli is an ingredient that I have used once before on my blog but you may not be all that familiar with it. Growing during the winter and sprouting during the spring, this colourful vegetable is a great way to add nutrition and character to any meal. However, it is chickpeas that are the true nourishment bringer of this dish.

A cup of chickpeas only contains 4 grams of fat and absolutely none of it is the bad kind! Add to that, that they provide a decent dose of fibre and can help to lower bad cholesterol levels whilst improving digestive health. When you eat chickpeas your red blood cells benefit hugely as they are full of folate which is essential for the development of these cells.

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To make this salad for two people, you’ll need the following ingredients:

For the salad:

250g of purple sprouting broccoli
1 tin of chickpeas, drained and rinsed
2 tsp of paprika
2 tsp of cumin
1 small cucumber
A handful of corianderFor the dressing:A handful of coriander
1/2 an avocado
A small handful of pitted olives
1 tbsp of tahini
1 clove of garlic, crushed
7 tbsp of apple cider vinegar
The juice of 1 lemon

Firstly, bring a pot of water to the boil and blanche the broccoli for 2-3 minutes. Whilst you’re doing so, pre-heat your oven to 180C and then spread your chickpeas out on a baking tray. Take the pre-measured paprika and cumin and sprinkle over the chickpeas. You can then place the baking tray into the oven for approximately 25 minutes. Remember to put the broccoli to one side on a large bowl once it is blanched.

Whilst you’re waiting for the chickpeas to cook, chop your cucumber into small chunks and add it into the bowl with the broccoli. As soon as the chickpeas are ready, you can add them into this bowl also.
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The dressing is equally as simple to make as all you have to do is chuck everything into your blender and blitz until you have a smooth mixture.

As soon as you have the broccoli, chickpeas and cucumber in the same bowl, you can serve onto two separate dishes and top with the salad dressing. Add a generous amount of coriander to the top of this and your salad is ready to eat!

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24 Comments Add yours

  1. leylasora says:

    Reblogged this on leylasora's Blog and commented:
    Guess what a having for dinner…good stuff

  2. Feast Wisely says:

    This looks like a really satisfying salad – and I love the sauce ingredients!

  3. Oh so much yummy goodness in it, I can taste it already.. can’t wait to whip it up! Thank you 😉

  4. claire says:

    This one is headed for my tryout recipe book. Thanks!

  5. I’m going to make this one!

  6. lulu says:

    Now this is an interesting combination of ingredients.

  7. Lilly Sue says:

    This salad looks so yummy!

  8. reocochran says:

    Sounds delicious and I like all the ingredients. Using the olives and the avocado, already ‘sold me’ on this! smiles!

  9. Great combination, love your choice of seasonings…

  10. I love chickpeas so am going to try this. Thanks again for another delicious-sounding recipe Julie.

  11. Christie Wang says:

    This looks so delicious, and good-for-you.

  12. Yum this sounds awesome!! I am going to make it!

  13. Danika Maia says:

    This looks amazing can’t wait to try it! I absolutely love apple cider vinegar in dressings its so simple, tasty and healthy!

    http://www.danikamaia.com

  14. staceyroyal says:

    Reblogged this on Body-Chi and commented:
    Roasted Chickpea, Cucumber and Purple Sprouting Broccoli Salad

  15. Nitika Stone says:

    This sounds delish!! I must add to my plant-based recipe book.

  16. Gillian says:

    hey Julie, I’m allergic to avocado (boring i know) – can you think of any good subs?

    1. juliemontagu says:

      Oh wow that’s a shame! You can always add in some nuts to get the dose of good fats!

  17. That looks delicious! I will have to try it out! 🙂

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