Ingredients:
broccoli
400 g, cut into small florets
tahini
1 tbs
lemon juice
1 tbs
olive oil
1 tbs
fresh coriander
¼ cup(s), leaves
fresh flat-leaf parsley
½ cup(s), coarsely chopped
chickpeas, canned, rinsed, drained
1 can(s), 400g size can, (1x400g can)
tomato(es)
300 g, grape variety, halved
roasted almonds
¼ cup(s), (40g), chopped
Instructions:
- Cook broccoli in a small saucepan of boiling, salted water for 3 minutes or until tender. Drain. Refresh under cold water and drain. Coarsely chop.
- Process tahini, lemon juice, olive oil, coriander and half the parsley in a small food processor until well combined. Add 1½ tablespoons warm water and process again until mixture is a thick dressing consistency.
- Combine chickpeas, broccoli, tomatoes and remaining parsley in a large bowl. Season with salt and pepper. Serve drizzled with dressing and sprinkled with almonds.
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Image Source:*weightwatchers.com
Source:weightwatchers.com