2019-05-01+The+Australian+Womens+Weekly

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Broccoli and chickpea

salad withgreen

tahini andalmonds

Smartpointsvalueperserve

SERVES:6 PREP: 15 MINUTES

COOKING: 10 MINUTES

400gbroccoli,cutintosmallflorets

1 tablespoonstahini

1 tablespoonslemonjuice

1 tablespoonsextravirginoliveoil

¼cupfreshcorianderleaves

½cupfreshflat-leafparsley,coarsely

chopped

400gcanchickpeas,rinsed,drained

300ggrapetomatoes,halved

¼cup(40g)naturalalmonds,roasted,

chopped

1 Cookbroccoliin a smallsaucepanof

boiling,saltedwaterfor3 minutesor

untiltender.Drain.Refreshundercold

water and drain. Coarsely chop.

2 Process tahini, lemon juice, olive oil,

coriander and half the parsley in a small

food processor until well combined.

Add 1 ½tablespoonswarmwaterand

processagainuntilmixtureis a thick

dressingconsistency.

3 Combinechickpeas,broccoli,

tomatoesandremainingparsleyin

a largebowl.Seasonwithsaltand

pepper.Servedrizzledwithdressing

andsprinkledwithalmonds.

Gary's pick

3

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