Broccoli raisin salad

Recipe Information

Ingredients

• 1/2 cup almonds, sliced

• 3 cloves garlic, chopped

• 1 tablespoon soy sauce, divided

• 1/2 teaspoon smoked paprika, divided

• 1/2 teaspoon red pepper flakes

• 1 lemon, juiced

• 1 1/2 cups cooked chickpeas, divided

• 1 bunch broccoli, peeled stems and florets, chopped into bite-size pieces

• 1/2 cup raisins

• Black pepper to taste

Directions

• While prepping the ingredients, make sure an oven is preheated to 350 degrees F.

• In a large salad bowl, combine 1/2 tablespoon of soy sauce with the almonds, garlic, and 1/4 teaspoon of paprika and red pepper.

• Spoon the almonds onto a sheet as a flat layer. Bake for approximately 10 minutes or until the almonds are warm.

• Steam the broccoli in a stove top dish while baking and cooling the almonds. When cooked, run cold water over the broccoli to stop the cooking process.

• Puree the remaining soy sauce, paprika, and red pepper with the juice from a lemon and a 1/4 cup of chickpeas in a blender. If the dressing is too thick, thin it with water. Add black pepper to taste.

• Using the same salad bowl as before, combine the rest of the chickpeas with the raisins, broccoli and almonds. Combine with the dressing and serve.

Nutrition (per serving)

• Calories: 246 cal

• Total fat: 7g

• Cholesterol: 0mg

• Sodium: 353mg

• Carbohydrate: 41g

• Fiber: 12g

• Protein: 12g