Broccoli & Chickpea Salad

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Based on a recipe I saw from the kitchens of Martha Stewart Living, this simple salad is not only flavorful, but full of good-for-you-ingredients.  A serving of protein-packed chickpeas perfectly paired with tender, vitamin-rich steamed broccoli, all flavored with crunchy pine nuts, scallions, fresh parsley and a mustardy vinaigrette.  My Broccoli & Chickpea Salad is a side salad that pairs well with just about everything the warmer months bring to the table—it certainly would be a lovely addition to your next summertime barbeque menu.

(To view this recipe, click on the blue title of the blog post above*)

Broccoli & Chickpea Salad

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4-6
  • Difficulty: easy
  • Recipe type: Salad

Ingredients:

  • 4 cups broccoli florets
  • 1 (15-oz) can drained and rinsed chickpeas
  • 5 sliced scallions
  • 1/2 cup chopped fresh parsley
  • 1/3 cup toasted pine nuts
  • For the vinaigrette:
  • 1 minced clove garlic
  • 2 tsp Dijon mustard
  • 1/4 cup lemon juice
  • 6 Tbsp extra-virgin olive oil
  • Salt and freshly ground black pepper
  • Parmesan cheese, shaved for serving

Directions:

  1. Bring a large pot of salted water to a boil; cook the broccoli florets for 2 minutes or until tender. Drain and place in a large mixing bowl.
  2. To the cooked broccoli add the chickpeas, scallions, parsley and pine nuts. To make the mustardy vinaigrette, whisk together the vinaigrettes ingredients until emulsified; season with ¼ teaspoon salt and a grinding of fresh pepper.
  3. Toss the broccoli mixture with the vinaigrette and serve with a shaving of Parmesan cheese.

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