Broccoli Chickpea Salad With Yogurt Sauce
Ingredients
Metric
500 g frozen broccoli
240 g ~ 1 can cooked chickpeas
½ tsp olive oil for roasting
¼ tsp cayenne pepper
Yogurt Sauce:
200 ml plain yogurt, soy or cashew
1 tbsp mustard
1 tbsp apple cider vinegar
2 tbsp nutritional yeast
1 tsp garlic powder
½ tsp salt
Garnish:
15 g almonds, chopped
¼ tsp black pepper
US
1 lb frozen broccoli
8 oz ~ 1 can cooked chickpeas
½ tsp olive oil for roasting
¼ tsp cayenne pepper
Yogurt Sauce:
7 oz plain yogurt, soy or cashew
1 tbsp mustard
1 tbsp apple cider vinegar
2 tbsp nutritional yeast
1 tsp garlic powder
½ tsp salt
Garnish:
½ oz almonds, chopped
¼ tsp black pepper
MAKES2 portions
PREP TIME10 minutes
COOKING TIME10 minutes
TOTAL TIME20 minutes
Steps
1Preheat the oven to 200°C (400°F) Fan. Rinse and drain cooked chickpeas. Arrange rinsed chickpeas and frozen broccoli (take it directly from the freezer) on top of a baking tray lined with baking paper. Spray chickpeas with olive oil and sprinkle with cayenne pepper.
2Roast in the middle of the oven for 10 minutes.
3In the meantime, make the sauce. Add yogurt, mustard, vinegar, nutritional yeast, garlic powder and salt together to a mixing bowl.
4Mix until combined and set aside.
5Cut broccoli into bite-sized pieces. Transfer roasted broccoli and chickpeas to bowls.
6Top with the yogurt sauce.
7Top with sliced almonds and sprinkle with freshly ground black pepper.
Nutritional Info
Makes 2 portions
390 Calories per portion
30g protein
53g carbohydrates
20g fiber
10g fat
390 Calories per portion
30g protein
53g carbohydrates
20g fiber
10g fat
High in Vitamins B1, B2, B3, B5, B6, Folate, A, C, E, K
High in Omega 3 & 6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
High in Omega 3 & 6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
