This quick and easy colourful salad gives you a good hit of protein, and its a wonderful mix of flavours, creaminess and a chickpea broccoli crunch!
- Preheat the oven to 200C/180C fan forced. Line a large baking tray with baking paper. Place the chickpeas and broccoli on the prepared tray. Sprinkle with the cumin and garam masala. Spray lightly with olive oil. Roast for 15 minutes or until the broccoli is tender and chickpeas are golden.
- Meanwhile, place the eggs in a saucepan and cover with cold water. Bring to the boil over medium heat. Reduce the heat to low and simmer for 4 minutes for soft yolks. Refresh under cold running water. Drain. Peel and halve the eggs.
- For the tahini dressing, stir the ingredients in a bowl until smooth.
- Divide the chickpeas, broccoli, watercress leaves, tomato and radish among serving bowls. Top each with egg, drizzle with dressing and sprinkle with herbs, if using.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set