Chili Today Summer Salad
An easy salad that's big on flavor. The rich flavors of our Chili Today spice pair beautifully with the crunchy and satisfying ingredients of this salad. Perfect for bringing to a bbq, or for accompanying burgers. You can "make it your own" by adding different veggies, too - try fresh corn, sweet peppers, grilled okra, or sub cauliflower for the broccoli.
1 can garbanzo beans, drained and rinsed
1 head broccoli, cut into florets
2 tsp Curio's Chili Today Spice
1 jalepeno, diced
1/4 red onion, diced
1 box cherry tomatoes, cut into small pieces
Snap peas, chopped (optional)
If you have a grill, toss the broccoli florets in olive oil, Chili today and a sprinkle of salt and grill until slightly charred, then take off the grill and cut into smaller, bite-size pieces.
If no grill, chop your broccoli into small, bite-size pieces and toss in olive oil, Chili today and salt and then spread on a baking sheet and roast for 20 minutes at 400 degrees.
Combine all ingredients in a bowl and toss. Taste for salt and when ready to serve add a squeeze of fresh lime juice.