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We are currently harvesting organic and conventional romaine lettuce and romaine hearts in Coachella Valley, CA in Riverside County, which is NOT the growing region associated with the current Romaine Alert.

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Broccoli & Chickpea Salad

broccoli-chickpea-salad
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Serves: 2 - 3
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Prep Time: 5 minutes
Cook Time: 5 minutes
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Ingredients

5 cups (1 lb.) broccoli, 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

Red onion (optional) 

Directions

  1. Steam broccoli florets until just tender for about 3 minutes.
  2. Once cool, chop and combine with chickpeas, scallions, and slivered almonds. You can add the red onions here if desired. 
  3. 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.
  4. Drizzle broccoli mixture with dressing and adjust seasoning. Salad can be refrigerated in an airtight container for up to 2 days.
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