Lukewarm broccoli salad

Name: Lukewarm broccoli salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Cashew nuts; 150 ml Vegetable broth; 3 TABLESPOONS Cider vinegar; 2 TABLESPOONS Maple syrup; 1 TABLESPOON apple juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 can (425 ml) Chickpeas; 1 kg Broccoli; 1 Apple (approx. 200 g); 2 TABLESPOONS Lemon juice

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

A little over the top on the weekend too? Then we have just the right thing for you today: our lukewarm broccoli salad with chickpeas and apples will give you new power for the week.

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g Cashew nuts
150 ml Vegetable broth
3 TABLESPOONS Cider vinegar
2 TABLESPOONS Maple syrup
1 TABLESPOON apple juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 can (425 ml) Chickpeas
1 kg Broccoli
1 Apple (approx. 200 g)
2 TABLESPOONS Lemon juice

Directions

1
Put 130 g of cashew nuts in broth overnight. Finely puree the pickled cashews together with the stock, vinegar, syrup and apple juice in the universal chopper. Season dressing with salt and pepper.
2
Drain the chickpeas. Clean and wash the broccoli and cut into florets. Cook broccoli in boiling salted water for about 7 minutes. Drain and quench.
3
Coarsely chop 70 g cashew nuts and roast them in a pan without fat until golden brown. Wash and halve the apple, remove the core and cut into fine slices. Drizzle apple slices with lemon juice. Mix broccoli florets, half of the dressing, chickpeas and apple slices. Arrange salad. Sprinkle with roasted cashew nuts. Serve with the rest of the dressing.