Chickpea and Vegetable Salad Recipe

Name: Chickpea and Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbs. unhulled sesame seeds; 1 Tbs. cumin seeds; 1 1/2 tsp. salt; 1 1/2 cups cauliflower florets; 1 1/2 cups broccoli florets; 1/2 cup diagonally sliced carrots ( 1/2-inch pieces); 1/2 cup diagonally sliced celery ( 1/2-inch pieces); 1/2 cup diced red onion; 2 cups cooked or rinsed, drained canned chickpeas; 1/2 cup diced red bell pepper; ¼ cup thinly sliced scallions (white and light green parts); 1/4 cup chopped fresh cilantro; 1/2 cup Creamy Lemon-Tahini Dressing

Servings: persons

1 Tbs. unhulled sesame seeds
1 Tbs. cumin seeds
1 1/2 tsp. salt
1 1/2 cups cauliflower florets
1 1/2 cups broccoli florets
1/2 cup diagonally sliced carrots ( 1/2-inch pieces)
1/2 cup diagonally sliced celery ( 1/2-inch pieces)
1/2 cup diced red onion
2 cups cooked or rinsed, drained canned chickpeas
1/2 cup diced red bell pepper
¼ cup thinly sliced scallions (white and light green parts)
1/4 cup chopped fresh cilantro
1/2 cup Creamy Lemon-Tahini Dressing

1
Bring large pot of lightly salted water to a boil.
2
Fill large bowl with ice water.
3
In medium skillet over medium heat, toast sesame seeds, cumin seeds and salt until fragrant, shaking pan occasionally, about 3 minutes.
4
Transfer to small plate and set aside to cool.
5
Add cauliflower, broccoli, carrots, celery and onion to boiling water and cook until tender, 3 to 4 minutes.
6
Drain, plunge into ice water and drain well.
7
In large serving bowl, combine cooked vegetables, toasted seeds, chickpeas, bell pepper, scallions and cilantro.
8
Add dressing and toss to coat.

599

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 Tbs. unhulled sesame seeds, 1 Tbs. cumin seeds, 1 1/2 tsp. salt, 1 1/2 cups cauliflower florets, and more.

Yes, Chickpea and Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chickpea and Vegetable Salad

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