Tangy Chickpea & Raw Broccoli Salad

• Chick Peas ( boil your own or store bought low sodium kind)
• 2 cloves garlic (if you like garlic feel free to use more)
• 1 large carrot chopped but not to small
• 1/4 cup cilantro finely chopped.
• Juice of 1 medium lemon or two small ones depending on which country your in :)
• 1/2 a teaspoon of sumac(spice with a lemony flavor derived from sumac berry. Easily available at Middle Eastern grocers)
• 1 Large Cucumber diced/cubed
• 1 red onion diced/cubed
• 1 cup small broccoli florets
• 2 Green onions finely sliced
• Black pepper to taste (freshly ground best)
• Salt to taste
• 2 tablespoons Virgin olive oil

1. If using dried chickpeas, soak overnight and boil for about 2-3 hours with garlic (chopped) in the water as it imparts a wonderful taste to the chickpeas)
2. If using canned, boil with the garlic too.(this saves a lot of time and rids them of the sodium they are packed in)
3. Let the chickpeas cool. Add all the chopped ingredients together in a bowl and mix with olive oil, sumac, lemon, salt and black pepper. Then add cooled chickpeas. Refrigerate for an hour or so. Serve cold.

garlic, carrot, cilantro, lemon, eastern grocers, cucumber, red onion, broccoli florets, green onions, black pepper, salt, virgin olive oil

Taken from www.epicurious.com/recipes/member/views/tangy-chickpea-raw-broccoli-salad-50093813 (may not work)