Warm Chickpea And Broccoli Salad Recipes

CHICKPEA BROCCOLI SALAD

Chickpea Broccoli Salad image

This Chickpea Broccoli Salad is a delicious, healthy and gluten-free salad made with simple savory ingredients and tossed in a tangy lemon and olive oil dressing. Perfect for meal prepping, this broccoli salad with chickpeas can be made ahead of time and enjoyed throughout the week.

Provided by Fida | Sweet and Savoury Pursuits

Categories Salad

Time 30m

Number Of Ingredients 11

Ingredients

4 cups raw broccoli florets
400 ml chickpeas (drained and rinsed (approximately 1 2/3 cups))
1/4 cup red onion (finely chopped)
1/4 cup Kalamata olives (pitted and sliced)
1/4 cup Feta cheese (crumbled)
1/4 cup fresh parsley, (washed, dried chopped)
1/4 cup extra-virgin olive oil
3 tablespoons lemon juice (freshly squeezed)
1 garlic clove, minced (small )
1/2 teaspoon sea salt
1/4 teaspoon black pepper, freshly ground

Steps:

Rinse broccoli florets and steam for 5 to 7 minutes, or until just tender. Remove broccoli from the steamer and set aside to let cool.
Meanwhile, prepare the olive oil and lemon vinaigrette. Add all of the vinaigrette ingredients to a jar, shake well and set aside until ready to use.
In a large bowl, combine steamed broccoli florets, chickpeas, red onion, olives, parsley and half of the Feta cheese. Add 3/4 of the dressing, toss well and taste. If needed, add the remaining dressing. Top salad with remaining crumbled Feta cheese.
Serve immediately or store in the refrigerator until ready to serve.

Nutrition Facts : Calories 361 kcal, Carbohydrate 36 g, Protein 13 g, Fat 20 g, SaturatedFat 4 g, Cholesterol 8 mg, Sodium 569 mg, Fiber 11 g, Sugar 7 g, UnsaturatedFat 15 g, ServingSize 1 serving

BROCCOLI AND CHICKPEA SALAD

Broccoli and Chickpea Salad image

Scallions, parsley, and pine nuts dot this nutritious salad.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 12

Ingredients

4 cups broccoli florets
15-ounce can drained and rinsed chickpeas
5 sliced scallions
1/2 cup chopped fresh parsley
1/3 cup toasted pine nuts
1 minced clove garlic
2 teaspoon Dijon mustard
1 teaspoon honey
1 tablespoon grated lemon zest
1/4 cup lemon juice
6 tablespoon extra-virgin olive oil
Coarse salt and freshly ground black pepper

Steps:

Steam broccoli florets until just tender, 5 to 7 minutes. 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 adjust seasoning.

Nutrition Facts : Calories 497 g, Fat 31 g, Fiber 13 g, Protein 14 g, SaturatedFat 5 g, Sodium 526 g

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