Broccoli Chickpea Salad

Recipe by Cook's Hideout

Blogging Marathon# 41: Week 2/ Day 3 Theme: Picnic Hamper Dishes Dish: Broccoli Chickpea Salad It has been an a busy week and I didn't have anything ready for day 3 of the marathon. I wanted to make simple cucumber sandwiches, but of course, I didn't have any sandwich bread at home. As I was wondering what to make, I remembered seeing this simple broccoli-chickpea salad recipe by Sarah Carey and thought it would be perfect to make for a picnic.

Ingredients

• 2 cups Broccoli (- cut into florets)
• 1 cup chickpeas (- cooked (rinsed and drained if using canned chickpeas))
• 3 scallions (- chopped)
• roasted chickpeas (- finely chopped (Original recipe used parsley))
• 1 tsp dijon mustard
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1 tsp honey
• 3 tbsp extra virgin olive oil
• to taste Salt Pepper (&)

Method

1. Steam broccoli until tender, about 5~6 minutes. I microwave the broccoli for 2~3 minutes. Drain and place in a bowl.
2. Add the chickpeas, scallions and cilantro. Mix well and set aside.
3. To make the vinaigrette: In a small bowl, combine mustard, lemon zest, lemon juice, honey, salt and pepper. Drizzle in the olive oil, while stirring continuously, until the dressing emulsifies.
4. Pour the dressing over the broccoli mixture, mix gently and let sit for 15~20 minutes for the flavors to meld.

View the recipe instructions at Cook's Hideout