Super green salad

This super salad packs a crunch, with seeds, lots of veg and protein-filled chickpeas

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20 minutes
Serves 2
4.5 of 5 a day

Nutrition: Per serving

Kcal425
Fat16g
Salt0.5g
Sugar13g

Recipe by: Jess Durden | Creative Designer

I came up with this salad a couple of years ago when I was on a health kick. It’s really tasty and I ended up eating it for lunch for about 4 weeks straight. As a vegetarian, I have taken it to a few family barbeques and picnics, and it always goes down a treat.

Ingredients

350g broccoli
160g frozen peas, edamame or broad beans
½ medium cucumber, diced
Handful fresh mint, finely chopped
Handful fresh parsley, finely chopped
60g sprouting seeds (which can be found with bags of salad in the supermarket)
2 teaspoons pumpkin seeds
2 teaspoons sunflower seeds
1 x 400g can chickpeas, in water, drained and rinsed

Dressing

2 teaspoons mustard, such as wholegrain
2 teaspoons honey
1 teaspoon water
1 teaspoon olive oil

Method

To make the dressing, add all the ingredients to a sealable container. Put on the lid and shake vigorously.
Cut the broccoli into small florets and dice the stem, discarding any that is particularly hard and fibrous. Steam over simmering water for 3–5 minutes, until it is just cooked. Then run it under cold water, to help it keep its vibrant colour.
Cook the frozen peas or beans according to packet instructions. Again, rinse under cold water.
Once the broccoli and peas have cooled, place all the salad ingredients into a large serving bowl and mix.
Just before serving, add the dressing and toss to coat all of the salad.

Serving suggestion: Serve on its own, or with some cooked brown rice or quinoa.