Скачать или смотреть The Chickpea + Broccoli recipe to make all summer!

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LEARN HOW TO MAKE A FRESH BROCCOLINI SALAD RECIPE SURE TO DELIGHT!

LAY HO MA (how's it going in Cantonese)! If you've been following the cooking show here on YouTube, then you know that I love my broccolini (sometimes called tender stem broccoli). Join me in this episode as we make together a fresh and crunchy chickpea and broccolini salad recipe today!

SALAD INGREDIENTS:
400ml can chickpeas
1 tbsp olive oil
1 tsp smoked paprika
250g broccolini
1/4 red onion
1 purple carrot
1/3 cup raisins
1/4 cup pumpkin seeds
3 tbsp hemp hearts

DRESSING INGREDIENTS:
1 cup cashews
1 cup water
1 tbsp Dijon mustard
1 tsp salt
pepper to taste
1 tbsp lemon juice
1 tbsp olive oil

DIRECTIONS:
1. Preheat the oven to 400F

2. Rinse and drain the chickpeas. Then, please in a mixing bowl and toss with 1 tbsp olive oil and the smoked paprika. Spread the chickpeas onto a baking tray lined with parchment paper and bake in the oven for 20-25mins

3. Chop the broccolini into small bite sized pieces. Thinly slice the red onion and slice the carrot into matchsticks. Add them to a large mixing bowl along with the raisins, pumpkin seeds, and hemp hearts

4. Make the dressing by adding the dressing ingredients to a high powered blender and blend on high until liquified

5. When the chickpeas are done, add them to the salad and mix

6. Serve the salad with the dressing on the side


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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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