I first created this recipe for a casual Sunday brunch at my place long back and then almost forgot about it. It was almost after a year, when I was scrolling through my old photos I came across the picture of this colorful salad. I immediately decided to make it again and it turned out be simply delicious. It’s very simple recipe with a simple ingredients and healthy dressing (without cream, mayo or sour cream etc.) and results are just amazing! Best part: you can always play with the recipe according to your requirements and get different results. Here’s my recipe for you:

INGREDIENTS:

Chickpea (soaked overnight and boiled) : 1 cup

Broccoli: 1 cup

Baby spinach/ any other salad greens of your choice: 1 packet

Red bell pepper (cut in cubes): 1/4 portion

Yellow bell pepper (cut in cubes): 1/4 portion

Green bell pepper (cut in cubes): 1/4 portion

Shredded fresh coconut: 1/2 cup

Orange (peeled and deseeded and cut in half) – 1

FOR DRESSING:

Olive oil: 3 tbsp

Orange juice: 3 tbsp

sugar/ honey (optional) – 1 tsp

salt – as per taste

METHOD

Cook the soaked chickpeas till well cooked. you can also use canned chickpeas which doesn’t need any cooking but I would always recommend cooking your own chickpeas fresh every time.  Blanch the broccoli but make sure you don’t cook them. We don’t want the broccoli to loose its crunch. Take a large salad bowl and start mixing the ingredients. Put the greens first, followed by chickpeas, broccoli and bell peppers and oranges.

For dressing, take a small bowl or bottle. Pour olive oil, orange juice, sugar and salt and give it a good shake.

Pour your dressing over the salad and mix it well. Now add the shredded coconut and mix it lightly again. That’s it, we’re done! Just dig in straight away!!