Broccoli and Chickpea Salad with Maple Mustard Dressing

News Flash: THIS IS MY NEW FAVOURITE SALAD DRESSING!! *Proceeds to shout from rooftop.

With flavours this fresh and versatile, you can pretty much team it with any type of beautiful veg you like and it'll work. Trust me.

Roast potatoes, steamed broccoli, caramelised pumpkin, grated carrots, raw or cooked cabbage, you name it - it's gonna taste good...

Today I had some leftover purple cabbage which I shredded, a stalk of crispy celery, half an avocado, warm broccoli (steamed for about 6-7 minutes), and some freshly cooked chickpeas (which I soaked for 24hrs before cooking, to get maximum ease in digestion and nutrient absorption - the soaking also gets rid of the nasties).

For the dressing (in a small jar with a lid so you can shake it up and keep the leftovers):

3tbsp tahini
2tbsp olive oil
2tbsp water
1tsp pure maple syrup or honey
1tsp organic mustard
2 tsp raw/unfiltered apple cider vinegar or lemon juice
A pinch of black pepper
A pinch of sea salt
*Optional 1 generous tsp vegan aioli or runny nut butter (for extra nutty creaminess! I just happened to have some cashew aioli in the fridge that I used and it tasted delicious. Recipe for that to come!)

- Put the lid on and shake the crap out of it.
- Taste it.
- Add more vinegar or lemon juice if you want more of a kick! Use your tastebuds as your measuring guide - all the above measurements are rough.
- Add more water if it doesn't drip slowly from a spoon when you dip it in the dressing. Should be a syrupy consistency. Just runny enough to drizzle.