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Chickpea and Vegetable Salad

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Description Edit

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Ingredients Edit

  • 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
  • 1/4 cup thinly sliced scallions (white and light green parts)
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup Creamy Lemon-Tahini Dressing

Directions Edit

Bring large pot of lightly salted water to a boil. Fill large bowl with ice water.


In medium skillet over medium heat, toast sesame seeds, cumin seeds and salt until fragrant, shaking pan occasionally, about 3 minutes. Transfer to small plate and set aside


to cool.


Add Cauliflower, Broccoli, carrots, celery and Onion to boiling water and cook until tender, 3 to 4 minutes. Drain, plunge into ice water and drain well.


In large serving bowl, combine cooked vegetables, toasted seeds, Chickpeas, bell pepper, scallions and cilantro. Add dressing and toss to coat.

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