Chickpea and broccoli salad

Ingredients for 4 servings:

• 200 g chickpeas, dry
• 4 cups broccoli
• ½ onion(s), chopped
• 1 cup spring onion(s), Asian, otherwise less, chopped
• 1 white radish, thinly sliced
• 1 cup cherry tomatoes, sliced
• ½ cup dried tomatoes, finely chopped
• 1 tbsp garlic, chopped
• salt and pepper
• 1 tbsp mustard
• 3 tbsp white wine vinegar
• 3 tbsp olive oil
• 1 lime(s), the juice
• some chili powder
• 2 tsp cumin, ground
• 1 cup water, from the broccoli

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 6 hours

Soak the chickpeas the night before and cook them the next day until tender. This takes about 90 minutes. Slice the broccoli stalks, cut the florets into bite-sized pieces, and blanch for about 5 minutes, then drain. Reserve 1 cup of the cooking water for the marinade. Mix all the marinade ingredients together, season well to taste. Pour over the vegetables and let stand for about 2 hours. Tip: Add other ingredients as desired, such as potatoes, chicken, cooked ground beef, cheddar cheese, or feta.