Natural Nutrition: Broccoli Chickpea Salad

I can’t believe it’s the June issue already! Summer is here and Ramadan is just around the corner. That also means that it will not be as easy to get lunch at the office and a lot of restaurants and cafés may be closed until sunset. So for this month’s issue, I decided to share some light lunch recipes that you can easily prepare the night before and take with you to the office. I promise your co-workers will be jealous when they catch you eating these meals! Not only are these dishes delicious, but they also don’t necessarily need heating up and are easily portable too.

Get in touch with me on or on Instagram and let me know what kind of recipes you would like to see more of. I would really love to hear from you and get your feedback.


1 small broccoli
½  red onion, chopped
½  cup shredded carrots
1 cup cooked chickpeas
½  cup goji berries
2 tbsp roasted sunflower seeds


1/2 cup roasted cashews, soaked in water for 5 hours
3 tbsp water
1 tbsp apple cider vinegar
2 tsp yellow curry powder
1 ½  tsp light agave
Pinch salt & pepper


Place the cashews in a medium bowl and cover with water. Cover the bowl and refrigerate for a minimum of 5 hours. Drain the cashews and place into food processor. Add the remaining dressing ingredients into the food processor and blend until smooth and creamy. Set aside.

Blanch the broccoli. Blanching helps to keep the broccoli looking bright green while taking the raw bite out of the salad. Bring a large pot of water to a boil. In a large bowl, make an ice bath (water and ice). Dip the heads of the broccoli into the boiling water for 1 minute and put it straight into the ice bath. Let cool and then pat the broccoli dry. Chop all the stems off the broccoli and cut into tiny florets and add to a large salad bowl. Add the rest of the salad ingredients and mix together in a small bowl.

Pour the dressing all over the salad and toss to coat using tongs or a large spoon (the dressing likes to sink to the bottom of the bowl, so be sure to toss for a few minutes to get the dressing in the florets). I like to let the salad sit in the fridge for about an hour to get cool before serving in an air-tight container. Can be stored in the fridge over night and it’s the perfect food to take to the office or eat the next day.

Stephanie is a Holistic Nutrition and Metabolic Balance Coach. Visit Follow her on Instagram @Stephanie.Pech.

Get more free recipes from Connector Magazine here.>>

Share this page!