• ¹⁄₂ cup Broccoli florets, steamed until tender

• ¹⁄₂ cup Cut beans, steamed until tender

• ¹⁄₂ cup Sliced carrots

• ¹⁄₂ cup Sliced button mushrooms

• ¹⁄₂ cup Sliced green capsicum

• 1 large Chopped tomato

• 1 cup Boiled chickpeas

• 1 tbsp Micro-greens, for the garnish

For the dressing

• 1 cup Roasted cashew nuts

• ¹⁄₂ cup Tamarind pulp

• 1 tbsp Chopped garlic

• 1 tbsp Red chilli powder

• ¹⁄₂ tsp Black pepper powder

• 1 tbsp Jaggery

• Pink himalayan salt to taste