Spring into flavors!

My favorite colorful spring salad!

Spring Chickpea & Veggie salad

Here’s my version of colorful spring salad. With a touch of warm spice in the dressing, it brings a ton of flavor to the salad.

Ingredients:

• 1 cup chickpeas (cooked or canned, drained & rinsed)

• 1 cucumber, diced

• 3 bell peppers, use half of each color (red, yellow & green), diced

• ½ red onion, finely chopped

• ½ cup broccoli, cut into small florets

• ¼ cup dried cranberries

• 2 tbsp Avocado oil

• 1 tbsp lemon juice (freshly squeezed)

• 1 tsp honey (or maple syrup)

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp cumin powder (optional, for an extra depth of flavor)

• 2 tbspn sliced almonds

Instructions:

Prepare the veggies: Dice the cucumber, bell peppers, and red onion. Cut the broccoli into small bite-sized florets.

1. Blanch the broccoli: Bring a pot of water to a boil, add broccoli for 1 minute, then drain and rinse with cold water to keep it crisp.

2. Mix the salad: In a large bowl, combine chickpeas, cucumber, bell peppers, onions, broccoli, and dried cranberries.

3. Prepare the dressing: In a small bowl, whisk together olive oil, lemon juice, honey, salt, black pepper, and cumin powder (if using). I have used 1 tspn of mayo as well in my dressing. If you like it pls add that as well at this time.

4. Toss and serve: Pour the dressing over the salad and toss well to combine.

5. Garnish with fresh cilantro(if you like) and sliced almonds. Serve immediately.