The Chickpea + Broccoli recipe to make all summer!

Name: The Chickpea + Broccoli recipe to make all summer!
Total time: 40 min
Ingredients: 400 ml Chickpea; 2 tbsp Olive oil; 1 tsp Smoked paprika; 250 g Tenderstem broccoli; ¼ Red onion; 1 Carrot; ⅓ cups Raisin; ¼ cups Pumpkin seed; 3 tbsp Hemp heart; 1 cup Cashew; 1 tbsp Dijon mustard; 1 tsp Salt; to taste Pepper; 1 tbsp Lemon

By Yeung Man Cooking · 40 min

Ingredients

Chickpea400 ml
Olive oil2 tbsp
Smoked paprika1 tsp
Tenderstem broccoli250 g
Red onion¼
Carrot1
Raisin⅓ cups
Pumpkin seed¼ cups
Hemp heart3 tbsp
Cashew1 cup
Dijon mustard1 tbsp
Salt1 tsp
Pepperto taste
Lemon1 tbsp

Instructions

Preheat the oven to 400°F.
Rinse and drain the chickpeas. Toss them in a bowl with 1 tablespoon olive oil and the smoked paprika. Spread on a parchment-lined baking tray and bake for 20–25 minutes.
Cut the broccolini into small bite-sized pieces. Thinly slice the red onion and cut the carrot into matchsticks. Put them in a large bowl with the raisins, pumpkin seeds and hemp hearts.
Blend all the dressing ingredients (cashews, water, Dijon mustard, salt, pepper, lemon juice and 1 tablespoon olive oil) on high until smooth.
When the chickpeas are done, add them to the salad and mix.
Serve the salad with the dressing on the side.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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