My sister-in-law Stephane stumbled upon this recipe after mixing leftovers into the same Tupperware container. I created the dressing to add to this delicious and nutritious side, which is loaded with good fats and healthy fiber, plus a strong hit of protein (6 grams per serving).
BROCCOLI & CHICKPEA SALAD
Makes: 4 servings
Serving size: 11⁄4 cup
Prep time: 5 minutes
Cook time: 9 minutes
INGREDIENTS
4 cups broccoli florets
15oz (420g) chickpeas, drained and rinsed
1⁄2 cup chopped fresh parsley
for the dressing
2 garlic cloves, minced
2 scallions, chopped
2 tsp Dijon mustard
1⁄4 cup freshly squeezed lemon juice
5 tbsp extra virgin olive oil
kosher salt and freshly ground black pepper
DIRECTIONS
1 Preheat the oven to broil.
2 In a pot on the stovetop over medium heat, bring 1 inch (2.5cm) of water to a boil. Place a steamer basket over the pot and place the broccoli in the basket. Cover the pot and steam the broccoli until tender to the bite, about 3 minutes for crisp-tender florets and up to 8 minutes for fully tender.
3 Remove the broccoli from the steamer and set aside to cool.
4 Chop the broccoli into bite-sized pieces, place in a bowl, and add the chickpeas and parsley.
5 In a separate bowl, make the dressing by combining the garlic, scallions, mustard, and lemon juice. Slowly whisk in the olive oil and season with salt and pepper.
6 Drizzle the dressing over the broccoli and chickpea mixture, tossing until evenly distributed. Place the broccoli mixture on a baking pan and broil until lightly browned and crispy, about 1 to 2 minutes.
7 Remove the salad from the oven and serve immediately.
NUTRITION FACTS
per serving
200
20g
22g
6g