Broccoli & Chickpea Salad
A delicious, superfood salad to have now or save for later.
5 cups (1 lb.) broccoli, finely chopped
1 can (15 oz.) chickpeas, drained and rinsed
5 scallions, sliced
1/3 cup slivered almonds, toasted
2 cloves garlic, minced
2 tsp. Dijon mustard
1 tsp. honey
1 Tbsp. grated lemon zest
¼ cup lemon juice
2 Tbsp. olive oil
Coarse salt and freshly ground black pepper
- Steam broccoli florets until just tender, 3 minutes. Once cool, chop and combine with chickpeas, scallions, and slivered almonds.
- For dressing, combine garlic, mustard, honey, lemon zest and juice in a bowl. Slowly add oil, whisking to emulsify, and season with salt and pepper.
- Drizzle broccoli mixture with dressing and adjust seasoning. Salad can be refrigerated in an airtight container for up to 2 days.