Lemon-Turmeric Chickpea Broccoli Salad

Directions

1. Lightly steam or blanch the broccoli so that it is al dente, and still has a bite to it.
2. Drain and rinse the chickpeas and combine in a bowl with the minced red onion and broccoli florets. Combine the ingredients for the dressing well and pour half into the salad.
3. Combine the ingredients for the dressing well and pour half into the salad. If you're like me and waited far too long to make lunch, and now you're ravenous, make sure the bowl is microwave-safe, and heat the salad for 2:00 minutes. My microwave works only on high-power, so you can adjust accordingly given the power of yours. The salad should be warm throughout.
4. If you're an organized human and have time to appropriately heat the salad in a small sauce pot, add a little more than half of the dressing, and heat over medium flame until warm throughout.
5. With a potato masher or the back of a fork, gently smash the chickpeas, leaving some whole. The texture should be chunky. Every few smashes, toss the salad to keep it well-mixed. Add the remaining dressing, and toss the salad with some of the quinoa crunch, leaving some to garnish with. Or cram in your mouth as your stomach rumbles angrily, waiting for food.
6. I served my salad with cabbage leaf wraps that I gently steamed to make pliable, and a variety of colorful veggies to add to the salad in the wrap for some texture and freshness.
7. If you're like me and waited far too long to make lunch, and now you're ravenous, make sure the bowl is microwave-safe, and heat the salad for 2:00 minutes. My microwave works only on high-power, so you can adjust accordingly given the power of yours. The salad should be warm throughout.