Slightly sweetened curry dressing lightly blankets the chickpeas, red pepper and broccoli in this healthy salad. One of our favorites, broccoli is known to be a cancer-fighting superhero, not to mention a nutritional powerhouse, with 9 grams of fibre and a slim 44 calories per 1 cup (250 mL). Bulk up the salad to make a meal by serving it with the Caribbean Coconut and Black Bean Quinoa or Coconut Chili Lime Collard Green Wraps.
Serves 4 to 6
- 2 cups (500 mL) cooked chickpeas or 1 can (19 oz/540 mL) chickpeas, drained and rinsed
- 2 cups (500 mL) broccoli chopped into 1-inch (2.5 cm) pieces
- 1 red pepper, diced
- ½ cup (125 mL) Creamy Mayonnaise or store-bought
- ½ cup (125 mL) plain thick 1% Greek yogurt
- 2 tsp (10 mL) extra virgin olive oil
- 1 tsp (5 mL) liquid honey
- ½ tsp (2 mL) Dijon mustard
- ½ tsp (2 mL) fresh lemon juice
- ¼ tsp and a pinch (1.5 mL) curry powder
- ¼ tsp (1 mL) sea salt
- Pinch of freshly ground pepper
How To:
Place the chickpeas, broccoli and red pepper in a medium bowl.
Whisk together the mayonnaise, yogurt, oil, honey, Dijon, lemon juice, curry powder, salt and pepper. Stir the dressing into the vegetable mixture. Serve.
DAIRY-FREE OPTION Replace the yogurt with coconut, soy or almond milk yogurt or other dairy-free yogurt.
VEGAN OPTION Replace the mayonnaise with vegan mayonnaise, the yogurt with coconut, soy or almond milk yogurt and the honey with pure maple syrup.
TIPS: You can add the dressing up to 3 hours before serving.
Tidak ada komentar