Chickpea and Broccoli Bowls with Creamy Garlic Sauce

dishingouthealth.com

Carol Cruz

subheading: Creamy Garlic Sauce:

3 Tbsp. cashew butter

2 Tbsp. fresh lemon juice

2 Tbsp. light olive oil (sub avocado or grapeseed oil)

1 tsp. Dijon mustard

1 to 2 cloves garlic, grated on a microplane

¼ tsp. each salt and black pepper (or more to taste)

2 to 3 Tbsp. filtered water

subheading: Chickpea and Broccoli Bowls:

3 Tbsp. extra-virgin olive oil, divided

¼ cup mild harissa (such as Mina brand)

1 (15-oz.) can chickpeas, rinsed and drained

1 cup canned crushed tomatoes (fire-roasted or regular)

3 Tbsp. chopped fresh parsley, plus more for garnish

5 cups small broccoli florets

1 Tbsp. fresh lemon juice

¾ tsp. salt, divided

½ tsp. black pepper, divided

Cooked quinoa, brown rice, or farro for serving

Directions at dishingouthealth.com

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