2 cups Cauliflower florets
2 cups Broccoli florets
1 cup cooked Chickpeas (Channa)
1/2 cup Cucumber, chopped
1/4 cup Kalamata olives and/or
Artichoke hearts, chopped
2 Green onions, chopped
2 tbsp. fresh chopped or dry Herbs
(like Basil, Rosemary, etc.)
1 clove Garlic, minced
2 tbsp. Olive or Flaxseed oil
Juice of 1/2 a Lemon
1/2 tsp. ground Cumin
1/2 tsp. ground Anise or Fennel seed
Sea salt & Pepper to taste

Wash and steam the cauliflower and broccoli together for 5 to 10 minutes, until tender but still crisp. Run under cold water to stop cooking, and drain. Place in a large bowl with the chickpeas, cucumber, green onions, olives/artichoke hearts and herbs. In a cup, mix together the garlic, oil, lemon juice and spices. Stir the dressing into the salad.

Serves 5