Prep Time: 08 Hours

Cook Time: 20 minutes

Servings: 2-3 Servings

This recipe brings together two nutritious ingredients - broccoli and chickpeas as a raw salad. While broccoli is a storehouse of essential vitamins and minerals, chickpeas are a great source of protein and fibre! Here, we have used raw broccoli, you could choose to steam them retaining slight crunch!

Ingredients

• White pepper: ¼ tsp (freshly ground)
• Chickpea: 1 cup (soaked for 6-8 hoursand cooked)
• Red bell pepper: ½ cup (chopped )
• Lemon juice: 1 tbsp or as per taste
• Rock salt: as per taste
• Broccoli crowns: 3
• Cashew: 100 gms (soaked for 2-4 hours)

Method

• Wash the broccoli crowns and red bell pepper thoroughly and cut them into bite-sized pieces.
• In a large bowl, place the cooked chickpeas, red bell pepper and broccoli.
• Sprinkle lemon juice along with salt and pepper.
• Blend soaked cashew to get cashew cream and add to the mixing bowl. Give a thorough mix.

Eating guide

• Food group: Vegetables (Raw) & Legumes
• Veggies are loaded with enzymes and high water content. They aid in digestion and act as a daily dose of vitamins and minerals.
• Raw salads along with a meal, ensure our bodies do not work extra hard to digest the cooked foods. That translates into a happy liver. So go ahead add veggies as salads to meals amply.

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