Summer's here and I'm officially done with soups and stews until the fall. When it's warm I crave fresh fruits and vegetables more than ever. And without air conditioning, turning on the gas stove for more than about 5 minutes at a time is out of the question. This salad is easy and fast and cool.
Broccoli and Chickpea Salad
1 head of broccoli, (crowns only) chopped into bite-sized pieces
1 can of chickpeas
2 carrots, peeled and grated
1/4 cup pumpkin seeds
3 tablespoons white wine vinegar
2 tablespoons olive oil
sea salt and fresh ground black pepper to taste
Steam broccoli until tender crisp. Rinse under cold water to cool. Drain and rinse chickpeas. Toss all ingredients and serve at room temperature.
No comments:
Post a Comment
Thanks for your feedback! - Prairie Lemon
Please note: Comments are moderated, so yours may not appear immediately. You could always try a recipe while you're waiting!