Veggie Overload Chickpea Salad…...Veggie Overload Chickpea Salad… The Story of Many Cravings

Name: Veggie Overload Chickpea Salad… The Story of Many Cravings
Prep time: 18 min
Cook time: 45 min
Total time: 63 min
Yield: 6 Persons
Ingredients: 250g broccoli heads, steamed and cooled; 300g brussel sprouts, cut in half, steamed and cooled; 2 celery stalks, chopped; 5 cups cooked chickpeas, cooled (you will need 2 cups dry); 1 medium cucumber, skin on, cut into roughly 1" chunks; 2 tbsp Dijon Mustard; 1 cup fresh mint, chopped; 1 cup fresh parsley, chopped; 1 green bell pepper, chopped; The juice of 2 limes; 1 tsp freshly cracked black pepper; 1 tsp Himalayan salt

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Cuisine

International

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Servings

6 Persons

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Prep Time

18 Minutes

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Cook Time

45 Minutes

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Difficulty

Medium Level

The recipe Veggie Overload Chickpea Salad… The Story of Many Cravings can be made in approximately 45 minutes. This recipe serves 6. For $2.08 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. One serving contains 300 calories, 17g of protein, and 5g of fat. This recipe is liked by 308 foodies and cooks. It works well as a rather cheap side dish. Head to the store and pick up tomatoes, sumac, za'atar, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. It is brought to you by The Healthy Foodie. Overall, this recipe earns a great spoonacular score of 99%. Similar recipes are Blueberry Overload Muffins, Chickpean and Veggie Burgers, and Chicka Chicka Chickpea Salad.

DeliciousTastyWell Prepared

Ingredients

•250g broccoli heads, steamed and cooled

•300g brussel sprouts, cut in half, steamed and cooled

•2 celery stalks, chopped

•5 cups cooked chickpeas, cooled (you will need 2 cups dry)

•1 medium cucumber, skin on, cut into roughly 1" chunks

•2 tbsp Dijon Mustard

•1 cup fresh mint, chopped

•1 cup fresh parsley, chopped

•1 green bell pepper, chopped

•The juice of 2 limes

•1 tsp freshly cracked black pepper

•1 tsp Himalayan salt

Cooking Instructions

01
Start by cutting the broccoli into little bite size florets and the Brussel sprouts in half. Cook them over a steam bath for 2-3 minutes, just to make them a little bit more tender and bring out their beautiful green color. Quickly stop the cooking by plunging them in a bowl of icy cold water.
02
Drain and set aside. Prep the rest of the vegetables and add to a large mixing bowl, along with the cooked chickpeas. In a separate bowl, mix the salt, pepper, lime juice, sumac, za'atar, sherry vinegar and Sambal Oelek.
03
Whisk until well incorporated and pour over reserved salad.
04
Add broccoli and Brussel sprouts and toss delicately until well combined.
05
Serve immediately. This salad will keep in the refrigerator for one or two days.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023