Warm Broccoli-Chickpea Salad

Broccoli has been on sale lately, so I've been looking for good ways to work it into the meal plan. I hadn't tried this "garlicky broccoli salad" yet, so I figured now was a good time to give it a try.

You start by making a caesar-esque dressing of Parmesan, olive oil, lemon juice, garlic, mayo, and red pepper flakes. You then toss that with your cooked chickpeas and add in some sautéed onions. The last step is to char the broccoli and let it get nice and dark on the bottom while the top layer steams. That gets tossed with everything else and, voilà, you have your salad.

Photo goes here.

Broccoli-Chickpea Salad

Slightly adapted from Cook's Country December/January 2021

Ingredients

• 14g¹ Parmesan cheese, grated
• 1/4 c. olive oil, divided
• 2 Tbsp. lemon juice
• 3-4 cloves garlic, minced
• 1 Tbsp. (1/2 fat) mayonnaise
• 1/4-1/2 tsp. red pepper flakes
• 1 (445mL) can chickpeas, drained and rinsed
• 1 onion, coarsely chopped
• 3/4 tsp. coarse sea salt, divided
• 1 tsp. black peppercorns, ground, divided
• 680g broccoli, stems cubed and florets cut into bite-sized pieces

Directions

1. Whisk together Parmesan, 2 Tbsp. of the oil, lemon juice, garlic, mayo, and pepper flakes until combined.
2. Stir in chickpeas and set aside.
3. Heat 1/2 Tbsp. of the remaining oil over medium heat.
4. Add onion, 1/4 tsp. salt, and 1/2 tsp. pepper and cook, stirring occasionally, for 6-8 minutes.
5. Add onion to chickpeas.
6. Add remaining 1 1/2 Tbsp. of oil to the pan.
7. Add broccoli, remaining 1/2 tsp. salt, and remaining 1/2 tsp. pepper and cook over medium heat, stirring once every 5 minutes.
8. Add broccoli to chickpeas and toss to combine.

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¹ More if you're not on a diet. The original recipe called for 28g of Parmesan. It also called for 1/2 c. of oil! (1/4 c. in the dressing, 1 Tbsp. for the onion, and 3 Tbsp. for the broccoli.) ^Back