Cauliflower, broccoli and chickpea salad

• 2 cups chickpeas
• 50 ml olive oil
• 2 cloves of garlic
• ½ cauliflower
• ½ head of broccoli
• 80 g sunflower seeds
• 150 g pomegranate seeds
• 80 ml lemon juice
• 80 ml olive oil
• salt
• freshly ground black pepper
• pinch of ground cumin
• chopped parsley
• chopped coriander

Put 2 cups chickpeas in the bowl, cook with the quantity of water indicated on the screen, add a splash of olive oil and 2 cloves of garlic cut in half. Set chickpeas program no. 3, texture nutri + (automatic cooking time). When the soaking and cooking time is over, remove the chickpeas and drain the water. Make the vinaigrette mixing all the ingredients ( memon juice, olive oil, black pepper and cumin). set aside. Cut the cauliflower and broccoli into small florets (keep some of the cauliflower to serve raw), cook for 5 mins with steam program no.10. cool, drain. set aside. Combine chickpeas, sunflower seeds and pomegranate, with the small florets of steamed cauliflower and broccoli. Season with the vinaigrette and lastly add the chopped coriander and parsley. Cut the raw cauliflower florets into very thin slices 2 mm thick, add a little dressing at the last moment.