Salade van zwarte kikkererwten, zongedroogde tomaten en broccoli met een kruidige yoghurtdressing

A fibre-full chopped salad that's quick, easy + SUPER nourishing. Brought together with a bright and fresh herby yogurt dressing. We've used our Queen Black Chickpeas for this which are nutty, slightly chewy and have a great bite , but ANY bean will work wonders.

Feeds: 3-4

Takes: 10 minutes

Ingrediënten

1 jar Queen Black Chickpeas, drained + rinsed

1 x small head of broccoli, sliced into florets

140g sundried tomatoes (about ½ jar)

50g spinach

45g nuts or seeds of choice - cashew, pine nuts, pumpkin or sunflower seeds work well

Feta or parmesan (optional)

For the Dressing

4 tbsp greek yogurt (or dairy free alternative)

The juice of ½ lemon

1 tbsp olive oil

A handful each of coriander, mint and parsley (roughly 30g in total)

Routebeschrijving

1

Blanch the broccoli in boiling salted water for around 4-5 minutes until tender. Toast the nuts/seeds in a dry frying pan for a few minutes until golden and smelling toasty. Set aside.

2

While the broccoli is cooking, make the yoghurt dressing by adding all of the ingredients to a blender or food processor and blend until vibrant and smooth - it should be a pourable consistency, but not too runny. Taste and adjust seasoning.

3

Drain the broccoli and tip onto to a large chopping board with the sundried tomatoes and roughly chop into bite-sized chunks.

4

Tip the chopped mixture into a mixing bowl. Add the spinach and stir well whilst the broccoli is still warm - the warmth will help the spinach wilt a little. Add the black chickpeas, a handful of the nuts/seeds and a few spoonfuls of the dressing and toss everything together well.

5

Tip the salad onto a serving platter, drizzle over the rest of the dressing and scatter over the remaining nuts/seeds. Add a sprinkling of feta or shaving of parmesan, if you fancy!

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