Blitzed broccoli and chickpea salad base
, 15 min, Serves 4–6
A chunky raw salad base of pulsed broccoli and chickpeas dressed with sumac-infused almond oil.
| prepTrim broccoli stalks and peel away tough outer skin | ||
| 60 ml extra virgin olive oil | Toast almonds in oil, stir in sumac, 3–4 min | Combine oil, broccoli mixture & chickpeas, season, toss well |
| 30 g flaked almonds | ||
| 15 g sumac | ||
| 1 red onion, cut into 8 wedges | Pulse onion 3–4 times, add broccoli, pulse 15–18 times | |
| 1 large head broccoli or 2 small (about 450 g), stalks trimmed and roughly peeled | ||
| 1 × 600 g jar chickpeas, drained | ||
| salt and freshly ground black pepper | ||
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