Warm Chickpea and Broccoli Salad
- Total Time
- 2 hours 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ½pound dried chickpeas (1 heaped cup), soaked for 6 hours or overnight in 1 quart water
- Salt, preferably kosher, to taste
- ½pound broccoli crowns, broken into florets
- ½small red onion, sliced (optional)
- ¼cup chopped fresh parsley, or a combination of parsley and dill
- 2ounces shaved Parmesan
- 1tablespoon fresh lemon juice
- 1tablespoon red=wine vinegar, champagne vinegar or sherry vinegar
- 1teaspoon Dijon mustard
- 1small garlic clove, minced or put through a press
- Salt, preferably kosher, and freshly ground pepper
- 6tablespoons extra-virgin olive oil, or 4 tablespoons olive oil and 2 tablespoons buttermilk or plain low-fat or nonfat yogurt
For the Dressing
Nutritional analysis per serving (4 servings)
265 calories; 24 grams fat; 5 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 7 grams protein; 412 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Place the chick peas and their soaking liquid in a large saucepan and add enough water to cover by 2 inches. Add the bay leaf and bring to a boil. Reduce the heat, cover and simmer 1 hour. Add salt to taste and continue to simmer until the chick peas are tender, 30 minutes to an hour. Remove the bay leaf.
- Step 2
Meanwhile, place the red onions in a bowl and cover with cold water. Soak 5 minutes, then drain and rinse. Dry on paper towels.
- Step 3
Make the dressing. Mix together the lemon juice, vinegar, mustard, garlic, salt, and pepper. Whisk in the olive oil (or the oil and buttermilk or yogurt). Set aside.
- Step 4
When the beans are tender, add the broccoli. Turn up the heat, cover and simmer or steam (depending on how much water is left in the pan) 5 minutes, until the broccoli is tender but still bright. Drain the beans and broccoli and toss with the dressing. Add the herbs and the Parmesan, toss again, and serve warm.
- Advance preparation: You can cook the beans a few days ahead. Bring back to a simmer and proceed with the recipe.
Private Notes
Comments
This is a very satisfying dish (the recipe needs proofreading though). I used canned chickpeas too, but I simmered them in their liquid along with the bay leaves for 20 mins to heat them up, soften them and deepen their flavor.
Fantastic recipe. I made a few modifications because I'm a tad lazy. I used canned chickpeas about 3/4 cup, no parsley or dill, no parmesan and just enough red onion for my taste. I steamed the broccoli just enough to give it a bright color. I made the dressing as written using olive oil. Made it for dinner and only a few chickpeas remained in the bowl. This is a keeper.
This is an excellent dish. I used canned chickpeas and saved a lot of prep time. I would definitely add the dill as it pairs so well with the lemon from the dressing. The five minutes cooking time for the broccoli was too long and next time I would cut it to three.
Loved it! I used the suggestion of adding carrots but it was still a bit heavy on the beans. Next time I will add more broccoli. BTW the dried beans were worth it.
I was even lazier and steamed a drained can of chickpeas along with the broccoli. Used yogurt and champagne vinegar in the dressing, along with parsley and some orange mint. Topped with the onions and some sliced Italian chicken sausage. Easy peasy quick and satisfying dinner.
This is fabulous! The dressing is delicious and the flavors work so well with broccoli. I made it with canned chickpeas to save time.
Advertisement