Tenderstem and Chickpea Salad
- Serves:
- 4
- Ready in:
- Under 15 Mins
Ingredients
- 2 tbsp olive oil
- 1 tsp cumin seeds
- 1 garlic clove, thinly sliced
- 1-2 small red chillies, chopped
- 200g Tenderstem broccoli, cut into whole florets, stems cut into diagonal spears
- 200g chickpeas (canned or boiled)
- 1 medium red onion, thickly sliced
- 1 medium red pepper, cut into julienne (narrow strips)
- 2 tbsp lime juice
- sea salt and black pepper
- a handful of chopped coriander
Method
- 1
Heat the oil in a non-stick wok, sauté cumin seeds and garlic until translucent, then add red chilli and broccoli and sauté for one minute. Stir in the chickpeas, onion and red pepper.
- 2
Sauté for 30 seconds then remove from the heat and add lime juice, correcting the seasoning with salt and pepper. Toss through the coriander and serve immediately.
Tenderstem and Chickpea Salad was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 2 tbsp olive oil
- 1 tsp cumin seeds
- 1 garlic clove, thinly sliced
- 1-2 small red chillies, chopped
- 200g Tenderstem broccoli, cut into whole florets, stems cut into diagonal spears
- 200g chickpeas (canned or boiled)
- 1 medium red onion, thickly sliced
- 1 medium red pepper, cut into julienne (narrow strips)
- 2 tbsp lime juice
- sea salt and black pepper
- a handful of chopped coriander
- 1
Heat the oil in a non-stick wok, sauté cumin seeds and garlic until translucent, then add red chilli and broccoli and sauté for one minute. Stir in the chickpeas, onion and red pepper.
- 2
Sauté for 30 seconds then remove from the heat and add lime juice, correcting the seasoning with salt and pepper. Toss through the coriander and serve immediately.
Tenderstem and Chickpea Salad was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
