Spiced Chickpea & Broccoli Salad

AuthorJen Booker
RatingDifficultyBeginner

Light dinner salad

Yields2 Servings
Cook Time30 mins

 240 g Chickpeas (drained)
 120 g Cherry tomatoes
 1 Head broccoli
 1 Lemon
 1 Red onion
 1 tsp Turmeric
 200 g Baby white potatoes
 20 g Creamed coconut
 2 tsp Cumin seeds
 2 tsp Garam masala
 40 g Spinach
 Mint

1

Preheat the oven to 220c

2

Slice the baby potatoes in half and place in pan of boiling water for 10 minutes and drain

3

Trim the broccoli into small florets and roughly chop the red onion

4

Place potatoes, broccoli and onion into a large bowl with 1 tbsp oil the turmeric and cumin seeds and season with salt and pepper. Place in a large baking tray in the oven for 15 minutes

5

Drain the chickpeas, heat 1/2 tbsp oil on a medium heat and add the garam masala and cook for 1 minute. Add the chickpeas and cook for 7 minutes

6

Slice the tomatoes in half and roughly chop the mint leaves. Place the tomatoes, spinach and mint in a large bowl and stir in the roasted veg

7

Dissolve coconut in 30ml boiling water and add a squeeze of lemon

8

Place the vegetable mix onto warm places and top with spicy chickpeas, drizzel over coconut lemon sauce

CategoryCuisine

Ingredients

 240 g Chickpeas (drained)
 120 g Cherry tomatoes
 1 Head broccoli
 1 Lemon
 1 Red onion
 1 tsp Turmeric
 200 g Baby white potatoes
 20 g Creamed coconut
 2 tsp Cumin seeds
 2 tsp Garam masala
 40 g Spinach
 Mint

Directions

1

Preheat the oven to 220c

2

Slice the baby potatoes in half and place in pan of boiling water for 10 minutes and drain

3

Trim the broccoli into small florets and roughly chop the red onion

4

Place potatoes, broccoli and onion into a large bowl with 1 tbsp oil the turmeric and cumin seeds and season with salt and pepper. Place in a large baking tray in the oven for 15 minutes

5

Drain the chickpeas, heat 1/2 tbsp oil on a medium heat and add the garam masala and cook for 1 minute. Add the chickpeas and cook for 7 minutes

6

Slice the tomatoes in half and roughly chop the mint leaves. Place the tomatoes, spinach and mint in a large bowl and stir in the roasted veg

7

Dissolve coconut in 30ml boiling water and add a squeeze of lemon

8

Place the vegetable mix onto warm places and top with spicy chickpeas, drizzel over coconut lemon sauce

Spiced Chickpea & Broccoli Salad

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