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
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:
- 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.
- 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.
- Toss the broccoli mixture with the vinaigrette and serve with a shaving of Parmesan cheese.
Tagged: broccoli, broccoli and chickpea salad, chickpeas, mustard vinaigrette, Parmesan cheese, parsley, pine nuts, Salad, scallions, side salad, vegetarian
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