Broccoli Cauliflower Chickpea Salad


2 cups broccoli florets, blanched
1  1/2 cups cauliflower florets, blanched
1 (15 oz) can chickpeas
1/2 cup red onion, thinly sliced
1/2 cup carrots, shredded
1 T slivered almonds
2 T olive oil
2 T cider vinegar
1 T Dijon mustard
2 t garlic, minced
1/8 t turmeric
Black or White pepper to taste

Spoon Mage™ Note:

Blanching partially cooks veggies, brightens the colors, and, for those that are Supertasters and hate broccoli, it helps to reduce the sharp flavor that they find unappealing. It just takes a few minutes and your salad will be even more beautiful.


Slice the red onion and shred the carrots (or buy a bag of pre-shredded if, like me, you have arthritic hands) add to a large bowl.

Drain and rinse the chickpeas, add to the same bowl.

Add the slivered almonds. Set the bowl aside.

Combine the olive oil, vinegar, mustard, and garlic in a small bowl. Taste and add pepper to suit you. Salt if you must. Set aside.

Rinse the broccoli and cauliflower and separate the florets. If you enjoy the stem, peel them and cut to slightly smaller sizes than the florets.

Prepare a large bowl filled with cold water and ice.

Bring a large pot of water to a boil and add both the broccoli and cauliflower.

Boil for two minutes.

Drain into a colander and plunge into the icy water for a few minutes. This stops cooking at that lovely point where the colors are so pretty, but the fresh crispness of uncooked is still present.

Drain and allow to air dry or pat with paper towels.

Add the broccoli and cauliflower to the chickpea mixture.

Pour the dressing over the veggies and lightly toss.

Eat as it is, or consider laying a few lovely romaine lettuce leaves on two plates and top with the veggies.

Serve with your favorite chewy bread.

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