Veggie Overload Chickpea Salad
Serves: Serves 6
  • 5 cups cooked chickpeas, cooled (you will need 2 cups dry)
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 250g broccoli heads, steamed and cooled
  • 300g brussel sprouts, cut in half, steamed and cooled
  • 1 medium cucumber, skin on, cut into roughly 1" chunks
  • 2 tomatoes, cut into roughly 1" chunks
  • 1 cup fresh parsley, chopped
  • 1 cup fresh mint, chopped
  • The juice of 2 limes
  • 1 tsp Himalayan salt
  • 1 tsp freshly cracked black pepper
  • 2 tbsp sumac
  • 2 tbsp za'atar
  • 2 tbsp Dijon Mustard
  • 2 tbsp Sherry vinegar
  • 1 tspp Sambal Oelek
  1. Start by cutting the broccoli into little bite size florets and the Brussel sprouts in half. Cook them over a steam bath for 2-3 minutes, just to make them a little bit more tender and bring out their beautiful green color.
  2. Quickly stop the cooking by plunging them in a bowl of icy cold water. Drain and set aside.
  3. Prep the rest of the vegetables and add to a large mixing bowl, along with the cooked chickpeas.
  4. In a separate bowl, mix the salt, pepper, lime juice, sumac, za'atar, sherry vinegar and Sambal Oelek. Whisk until well incorporated and pour over reserved salad.
  5. Add broccoli and Brussel sprouts and toss delicately until well combined.
  6. Serve immediately.
  7. This salad will keep in the refrigerator for one or two days.
For more information on some of the ingredients that I use, take a look at My Kitchen Essentials
Recipe by The Healthy Foodie at