Warm Chick Pea And Broccoli Salad Food

CHICKPEA BROCCOLI SALAD

Steps:

• In a small bowl or measuring cup, mix together the ingredients for the dressing and set aside until ready to use.
• Rinse the crown of broccoli very well then place broccoli on a cutting board and use a sharp knife to chop it into small florets. Transfer the broccoli florets to a large mixing bowl or a salad bowl. Note: if you prefer very small pieces of broccoli, you can pulse the broccoli in a food processor to shred it finely. Drain and rinse the chickpeas in a colander. Add them to the large bowl with the broccoli. Add in the rest of the ingredients for the broccoli salad (blueberries, dried cranberries, red onion, sunflower seeds and feta cheese).
• Pour all of the dressing into the bowl with the salad ingredients and toss everything together until well-combined.
• Taste the salad for flavor and add more sea salt, black pepper, or fresh lemon juice to your personal taste.
• Serve this chickpea broccoli salad alongside your main entrée for a complete meal.

CHICKPEA BROCCOLI SALAD

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.

WARM CHICKPEA AND BROCCOLI SALAD

Steps:

• Place the chick peas and their soaking liquid in a large saucepan and add enough water to cover by 2 inches. Add the bay leaf and bring to a boil. Reduce the heat, cover and simmer 1 hour. Add salt to taste and continue to simmer until the chick peas are tender, 30 minutes to an hour. Remove the bay leaf.
• Meanwhile, place the red onions in a bowl and cover with cold water. Soak 5 minutes, then drain and rinse. Dry on paper towels.
• Make the dressing. Mix together the lemon juice, vinegar, mustard, garlic, salt, and pepper. Whisk in the olive oil (or the oil and buttermilk or yogurt). Set aside.
• When the beans are tender, add the broccoli. Turn up the heat, cover and simmer or steam (depending on how much water is left in the pan) 5 minutes, until the broccoli is tender but still bright. Drain the beans and broccoli and toss with the dressing. Add the herbs and the Parmesan, toss again, and serve warm.

BROCCOLI AND CHICKPEA SALAD

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.

WARM CHICKPEA SALAD

Steps:

• Preheat the oven to fan 200C/ conventional 220C/gas 7. Put the onion, courgettes, pepper and tomatoes in a shallow roasting tin and season with black pepper. Drizzle with 2 tbsp of the olive oil and toss well. Roast for 30 minutes, stirring halfway through, until the vegetables are cooked and beginning to turn brown.
• Meanwhile, mix the lemon juice and remaining olive oil to make a dressing. Season with salt and pepper and stir in the herbs.
• When the vegetables are cooked, allow them to cool for 5 minutes, then tip into a bowl with the chickpeas, feta and dressing. Toss lightly before serving. Leftovers are delicious cold and served with pitta bread.