Broccoli & Chickpea Salad

Serves 4

For the salad:

1 head broccoli, finely chopped

1 cup (110g) shredded carrots

14 oz. (400g) can chickpeas, rinsed & drained

½ cup (65g) dried cranberries

4 green onions, chopped

¾ cup (15g) cilantro, chopped

½ cup (40g) sliced almonds, toasted

For the dressing:

4 tbsp. tahini

½ lemon, juiced

3-5 tbsp. warm water, to thin dressing

1 clove garlic, minced

2 teaspoons maple syrup

1 tsp. curry powder

½ tbsp. freshly grated ginger

½ tsp. ground turmeric

½ tsp. salt

freshly ground black pepper

What you need to do

In a large bowl, add the broccoli, carrots, chickpeas, cranberries, green onions, and cilantro. Stir and set aside.

To make the dressing, add the dressing ingredients into a small bowl and stir to combine.

Drizzle the dressing over the salad and toss to combine. Sprinkle with almonds and toss again.

Serve immediately with a squeeze of fresh lemon juice, or cover and place in the refrigerator for later.

This salad can be stored in an airtight container in the refrigerator for up to 5 days.