Chickpea Broccoli Salad in Cashew Cream - a wholesome complete meal!

Prep Time
8 hours
Cook Time
20 minutes
2-3 servings

This recipe brings together two nutritious ingredients - broccoli and chickpeas as a raw salad. While broccoli is a storehouse of essential vitamins and minerals, chickpeas are a great source of protein and fibre! Here, we have used raw broccoli, you could choose to steam them retaining slight crunch!

  • White pepper: ¼ tsp (freshly ground)
  • Chickpea: 1 cup (soaked for 6-8 hoursand cooked)
  • Red bell pepper: ½ cup (chopped )
  • Lemon juice: 1 tbsp or as per taste
  • Rock salt: as per taste
  • Broccoli crowns: 3
  • Cashew: 100 gms (soaked for 2-4 hours)
  • Wash the broccoli crowns and red bell pepper thoroughly and cut them into bite-sized pieces.
  • In a large bowl, place the cooked chickpeas, red bell pepper and broccoli.
  • Sprinkle lemon juice along with salt and pepper.
  • Blend soaked cashew to get cashew cream and add to the mixing bowl. Give a thorough mix.

Eating guide

  • Food group: Vegetables (Raw) & Legumes
  • Veggies are loaded with enzymes and high water content. They aid in digestion and act as a daily dose of vitamins and minerals.
  • Raw salads along with a meal, ensure our bodies do not work extra hard to digest the cooked foods. That translates into a happy liver. So go ahead add veggies as salads to meals amply.

Image courtesy for title picture:

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