Tenderstem and Chickpea Salad
Serves: 4
Ready in: Under 15 Mins
Eco FriendlyGluten FreeQuick MakeVegan Friendly
Ingredients:
2 tbsp olive oil1 tsp cumin seeds
1 garlic clove, thinly sliced
1-2 small red chillies, chopped
200g Tenderstem broccoli, cut into whole florets, stems cut into diagonal spears
200g chickpeas (canned or boiled)
1 medium red onion, thickly sliced
1 medium red pepper, cut into julienne (narrow strips)
2 tbsp lime juice
sea salt and black pepper
a handful of chopped coriander
method:
- Heat the oil in a non-stick wok, sauté cumin seeds and garlic until translucent, then add red chilli and broccoli and sauté for one minute. Stir in the chickpeas, onion and red pepper.
- Sauté for 30 seconds then remove from the heat and add lime juice, correcting the seasoning with salt and pepper. Toss through the coriander and serve immediately.
