Recipe courtesy of Hali Bey Ramdene
Recipe courtesy of Hali Bey Ramdene
Watch how to make this recipe.
Citrus-Marinated Broccoli and Chickpea Salad
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- Level: Easy
- Total: 1 hr 45 min (includes chilling time)
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 180
- Total Fat
- 3 g
- Saturated Fat
- 0 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 9 g
- Sugar
- 11 g
- Protein
- 9 g
- Cholesterol
- 0 mg
- Sodium
- 756 mg
Not every salad needs to rely on lettuce — and this colorful veggie-packed dish proves the point with color, crunch and a hefty dose of herbs. Marinated broccoli and chickpea make up the bulk of the base, keeping the salad hearty without being heavy. Fresh zucchini and tomatoes add color and texture, and a light and refreshing blend of herbs, garlic and citrus juice bring everything together. Let the salad chill in the fridge for an hour before serving. If you’re packing for a picnic in the park, this is one to stash in the cooler.
- Level: Easy
- Total: 1 hr 45 min (includes chilling time)
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 180
- Total Fat
- 3 g
- Saturated Fat
- 0 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 9 g
- Sugar
- 11 g
- Protein
- 9 g
- Cholesterol
- 0 mg
- Sodium
- 756 mg
Ingredients
Broccoli and Chickpea Salad:
Citrus-Herb Marinade:
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Directions
- For the broccoli and chickpea salad: Prepare a large pot of boiling salted water and fill a large bowl with ice water. Remove the broccoli stalks and set aside for another use. Trim the broccoli crown into florets. Add the broccoli florets to the pot of boiling water and blanch for 2 to 3 minutes, until bright green and just fork-tender. Remove the broccoli florets with a slotted spoon and plunge them in the bowl of ice water. Drain the broccoli when fully cooled.
- Place the zucchini in a colander or on paper towels and salt generously. Let stand for 10 minutes, until some water is released.
- Place the broccoli, zucchini, tomatoes, chickpeas and corn in a large bowl; set aside.
- For the citrus-herb marinade: Place the cilantro, parsley, rice wine vinegar, Dijon, Hatch peppers, honey, garlic and orange juice in a food processor and pulse a few times until the herbs and garlic are finely chopped. The mixture will be loose.
- Pour over the vegetables in the bowl and toss to dress. Place in the fridge and chill for 1 hour. Season to taste with salt and pepper before serving.
Cook’s Note
To take this salad to go, dress as directed with the marinade and transport in a cooler. Alternatively, you can bring the dressing in a lidded jar and dress the vegetables on site. Be sure to bring some salt and pepper for the road for a final touch!
