Broccoli and Chickpea Salad

Name: Broccoli and Chickpea Salad
Ingredients: 4 cups broccoli florets; 15 -ounce can drained and rinsed chickpeas; 5 sliced scallions; 0.5 cup chopped fresh parsley; 0.333 cup toasted pine nuts; 1 minced clove garlic; 2 teaspoon Dijon mustard; 1 teaspoon honey; 1 tablespoon grated lemon zest; 0.25 cup lemon juice; 6 tablespoon extra-virgin olive oil; Coarse salt and freshly ground black pepper

3.5

(92)

5 Reviews

By

Martha Stewart

Updated on May 16, 2017

Servings:

4

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

Ingredients

4 cups broccoli florets
15 -ounce can drained and rinsed chickpeas
5 sliced scallions
½ cup chopped fresh parsley
⅓ cup toasted pine nuts
1 minced clove garlic
2 teaspoon Dijon mustard
1 teaspoon honey
1 tablespoon grated lemon zest
¼ cup lemon juice
6 tablespoon extra-virgin olive oil
Coarse salt and freshly ground black pepper

Directions

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.

Bryan Gardner

Originally appeared: Whole Living, January/February 2013

Broccoli and Chickpea Salad

Ingredients

Directions

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