January 30, 2014

Broccoli & Chickpea Salad

This salad is so yummy. Everyone loves it (my kids included)! It's supposed to be eaten warm but it's just as good cold too. This is a great way to get a huge helping of broccoli.
(FIY: the pictures I took are of the recipe doubled...that's how much we love this salad.)
4 cups broccoli florets
1 15oz can of chickpeas
5 chopped scallions
1/2 cup chopped fresh parsley (I use the Italian flat leaf)
1 clove garlic
1 tsp honey
1 Tbsp grated lemon zest
1/4 cup lemon juice
6 Tbsp olive oil
Freshly ground slat & pepper
Steam broccoli just until tender. About 7-10 minutes. If your florets are big let the cool slightly and them chop them up into large bits size pieces. Drain & Rinse the chickpeas and combine with the warm broccoli. Chop the scallions & parsley & add to broccoli mixture.
In a separate bowl, combine minced garlic, honey, lemon zest, lemon juice, and olive oil. Whisk to blend. Drizzle dressing over broccoli mixture, season with salt & pepper, and then give it a good toss.
Serve warm.
As I said before this is also great as a cold salad.

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