Turmeric Chickpea Salad With Mint Dressing

This delicious Turmeric Chickpea Salad With Mint Dressing is hearty and full of flavors with a perfect blend of roasted chickpeas and broccoli, with fresh vegetables!

Ingredients

For: 4 servings

  • Turmeric Chickpea Salad
  • 1 1/2 cups cooked chickpeas, or 1-15 oz can, drained and rinsed
  • 2 cups broccoli florets
  • 2 teaspoons olive, or coconut oil
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground paprika, or add to taste
  • 1/2 teaspoon salt
  • Pinch of Cayenne pepper
  • 1 cup cherry tomatoes, cut in halves
  • 1 medium cucumber, chopped
  • 1/2 avocado, cut into slices
  • Mint leaves, for garnishing
  • Mint Dressing
  • 1/4 cup olive oil
  • 1/4 cup lime, or lemon juice
  • 2 cloves garlic, crushed
  • 2 teaspoons maple syrup
  • 1/4 cup Mint leaves, chopped or 1 tablespoon dried
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 425 degrees F. Line baking sheet with parchment paper and lightly oil.
  2. Place chickpeas and broccoli florets in a large bowl.
  3. Toss with oil, turmeric, cumin, paprika, salt and cayenne pepper.
  4. Place seasoned chickpeas and broccoli on baking sheet in a single layer.
  5. Roast for 20 minutes. Meanwhile, place salad dressing ingredients in a bowl and stir to combine.
  6. To assemble, divide chickpea and broccoli into 2 bowls. Add tomatoes, cucumbers, and avocados.
  7. Drizzle with 1/2 of the mint dressing and serve. Refrigerate remaining dressing will keep for about 1 week.

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