Roasted chickpea crunchy salad with cashew dressing
Yeung Man Cooking · ♥ 2.1K likes · 29.9K views · 14 min video
Read about chickpeas in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 tsp smoked paprika
- 1 tbsp olive oil
Spread them out on a baking tray lined with parchment paper and bake 20 to 25 minutes.
- 250 g broccolini
Chop the broccolini into small bite-sized pieces and transfer to a large mixing bowl.
- ¼ whole red onion
- 1 whole purple carrot
Peel and thinly slice the red onion; slice the purple carrot into thin match sticks.
- ⅓ cup raisins
- ¼ cup pumpkin seeds
- 3 tbsp hemp hearts
Add the raisins, pumpkin seeds and hemp hearts.
- 1 cup cashews
- 1 cup water
- 1 tbsp Dijon mustard
- 1 tsp salt
- fresh cracked pepper
- 1 tbsp lemon juice
- 1 tbsp olive oil
Blend the cashews, water, Dijon mustard, salt, pepper, lemon juice and olive oil on high until liquefied.
Transfer the roasted chickpeas to the salad and mix; dress at the table or toss with a little dressing.
Assembling the broccolini salad