Broccoli and Chickpea Salad

- Amanda

Never in a million years did I think I would be so excited about last night’s leftover salad for lunch. But then again, never did I think I would be quarantined in an apartment with a pair of very energetic 6 and 3 year-olds and not allowed to see any of our family or friends or do anything else outside the confines of these walls for that matter. I guess this is a time for lots of first’s. But back to the latter. This Broccoli and Chickpea Salad had me really looking forward to lunch this week, because it is that good. It’s crunchy, a little sweet, a little tangy, and just the right amount of spicy. It really is so different than many a salad I’ve tried before, especially those with broccoli. (It even had me secretly hoping my husband didn’t finish it off so I could repeat for lunch on day 3… Shhh)

When I first saw Healthyish’s (a site from Bon Appetit) post for Broccoli Spoon Salad, I don’t know why, but it just looked so good to me. And many of the ingredients were right up my (salad) alley. I love broccoli, as does the rest of our household, but we generally enjoy it hot- either steamed or roasted. And the only other raw broccoli salads I’ve enjoyed were the kind with a creamy dressing of something like mayo or yogurt. And those are delish in their own way, but one that didn’t contain any creaminess but rather some zest and zang and a little sweetness enticed me.

Well, I’m so glad I decided to make my spin on it, because I now have a favorite broccoli salad recipe that I know will be on repeat for many years to come. In mine, I’ve included the dates, pistachios and cilantro from the original recipe. But also added some chickpeas to make it a full meal, some almonds (didn’t want to use up all my pistachios,) some raisins and cranberries (my supply of dates is low,) and sunflower seeds. Instead of using Ras el hanout, I made a nice combo of spices I did have on hand like ground cumin, ginger, tumeric, coriander and paprika and included a little tahini in the dressing while omitting the jalapeno and onion. For the heat kick I used Turkish pul biber (or red pepper flakes.) And while there’s lemon juice and apple cider vinegar in the dressing too, I highly suggest another healthy squeeze of fresh lemon juice on each serving with a little more pepper flakes or even splash of hot sauce.

So…got broccoli? If the answer is yes, please give this salad a try. Don’t have broccoli, then put it in the cart during your next after midnight attempt at ordering groceries and I think you too might have a day of looking forward to last night’s salad for lunch.

Print

Broccoli and Chickpea Salad

Prep Time 20 minutes

Ingredients

For the vinaigrette:

  • 3 tbsp evoo
  • 1 clove garlic, chopped
  • 1/2 tsp ground cumin
  • 1/4 tsp ground tumeric
  • 1/4 tsp ground ginger
  • 1/4 paprika (sweet or hot)
  • 1/4 tsp ground coriander
  • 1 tbsp tahini
  • 1 tbsp maple syrup
  • 1 lemon, juiced (about 2 tbsps)
  • 1 1/2 tsps apple cider vinegar
  • 1/2 tsp kosher salt
  • 1/4 tsp fresh ground pepper

For the salad:

  • 2 tbsps sliced almonds
  • 2 tbsps chopped pistachios
  • 1 head broccoli, florets chopped and stems peeled & sliced
  • 1 cup chickpeas
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped dates (raisins & cranberries work too)
  • 1-2 tbsps sunflower seeds
  • 1/4-1/2 tsp red pepper flakes

For serving:

  • fresh lemon wedges
  • red pepper flakes

Instructions

  1. In a small bowl combine the ground cumin, tumeric, ginger, paprika and coriander. Set aside, then heat the olive oil in a small skillet. Add the garlic and cook a minute or two until fragrant and add the spice mixture. Cook for another minute and then pour it all back into the bowl to cool slightly.

  2. Now add the rest of the vinaigrette ingredients to the spiced oil mixture and whisk to completely combine.

  3. In the same skillet you used for the oil & spices, toast the almonds and pistachios for about 3-4 minutes then add to a large bowl.

  4. Add the rest of the salad ingredients to the large bowl, drizzle the dressing over everything and toss to combine. Garnish each individual serving with a more fresh squeezed lemon juice & red pepper flakes. Enjoy.

  5. The leftovers will keep well in the refrigerator for 2 days.

*Recipe adapted from Healthyish.