Simple, straightforward ingredients are my favorite to work with. They’re a blank slate, up for translation. Take broccoli, for example. You’ve probably already had it boiled, roasted or covered with cheese. But what about whipping it into a souffle, pureed into a pasta sauce or formed into little fritters and topped with creme fraiche. See? Much, much greater than the sum of it’s parts.
This recipe comes from Sara Forte from the wonderfully fresh Sprouted Kitchen via Whole Living magazine. While the magazine will sadly no longer be available in print, the recipes and editorial content will still live online. I love their seasonal, yet approachable, take on eating well. A satisfying mix of broccoli, creamy chickpeas, lemony vinaigrette and just a touch of richness from the nuts, it’s my new favorite lunch.
Broccoli and Chickpea Salad with Meyer Lemon Vinaigrette
Adapted from Whole Living
- 4 cups broccoli florets (about 1 large head broccoli)
- 15-oz can drained and rinsed chickpeas (about 2 cups cooked if using dried)
- 5 sliced scallions
- 1/2 cup chopped fresh parsley
- 1/3 cup toasted pine nuts (or almonds)
- 1 minced clove garlic
- 2 tsp Dijon mustard
- 1 tsp honey
- 1 Tbsp grated Meyer lemon zest (from about 1 lemon)
- 1/4 cup Meyer lemon juice (from about 1-2 lemons)
- 6 Tbsp extra-virgin olive oil
- Coarse salt and freshly ground black pepper
Steam broccoli florets until just tender, 5 to 7 minutes. Alternately, blanch them in boiling water for a minute, then transfer to an ice bath and strain. Once cool, chop and combine with chickpeas, scallions, parsley, and pine nuts.
In a bowl, combine garlic, mustard, honey, lemon zest and juice. Slowly add oil, whisking to emulsify, and season with salt and pepper.
Drizzle broccoli mixture with dressing and toss to coat. Add salt, pepper and more lemon juice, to taste.