Chickpea and Vegetable Salad

Ingredients

Contains: sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 Tbs. unhulled sesame seeds
• 1 Tbs. cumin seeds
• 1 1/2 tsp. salt
• 1 1/2 cups cauliflower florets
• 1 1/2 cups broccoli florets
• 1/2 cup diagonally sliced carrots (1/2-inch pieces)
• 1/2 cup diagonally sliced celery (1/2-inch pieces)
• 1/2 cup diced red onion
• 2 cups cooked or rinsed, drained canned chickpeas
• 1/2 cup diced red bell pepper
• 1/4 cup thinly sliced scallions (white and light green parts)
• 1/4 cup chopped fresh cilantro

Directions

1. Bring large pot of lightly salted water to a boil. Fill large bowl with ice water.

2. In medium skillet over medium heat, toast sesame seeds, cumin seeds and salt until fragrant, shaking pan occasionally, about 3 minutes. Transfer to small plate and set aside

3. Add cauliflower, broccoli, carrots, celery and onion to boiling water and cook until tender, 3 to 4 minutes. Drain, plunge into ice water and drain well.

4. In large serving bowl, combine cooked vegetables, toasted seeds, chickpeas, bell pepper, scallions and cilantro. Add dressing and toss to coat.