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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.