VEGAN CURRIED BROCCOLI CHICKPEA SALAD
Deliciously crunchy broccoli chickpea salad filled with curry flavors with an amazing tahini dressing. This vegan broccoli chickpea salad recipe packs plenty of protein and fiber for a satisfying lunch that's perfect for meal prep. Plus, it takes less than 20 minutes to throw together!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Dairy Free Gluten Free Grain Free Lunch Vegan Vegetarian
Time 20m
Number Of Ingredients 19
Steps:
- In a large bowl, add finely chopped broccoli, chickpeas, carrot, cranberries, green onion, and cilantro. Set aside.
- Make the dressing by whisking together the following ingredients in a small bowl: tahini, lemon juice, water, garlic, maple syrup, curry powder, ginger, turmeric, salt and pepper. Immediately drizzle over salad and toss to combine. Sprinkle almonds on top and toss a few more times.
- Serve immediately with fresh squeeze of lemon or place in the fridge for later. Salad will keep well up to 5 days.
Nutrition Facts : ServingSize 1 serving, Calories 434 kcal, Carbohydrate 56.4 g, Protein 15.8 g, Fat 17.7 g, Fiber 14.9 g, Sugar 15.6 g
BROCCOLI AND CHICKPEA SALAD
Scallions, parsley, and pine nuts dot this nutritious salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
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.
Nutrition Facts : Calories 497 g, Fat 31 g, Fiber 13 g, Protein 14 g, SaturatedFat 5 g, Sodium 526 g
SPICY ROASTED BROCCOLI AND CHICKPEAS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cut off the florets from 1 head broccoli. Trim, peel and chop the stalks. Toss on a baking sheet with one 15.5-ounce can chickpeas (drained and rinsed), 3 tablespoons olive oil, 1/2 teaspoon shichimi togarashi (Japanese seasoning) and a pinch of salt. Roast at 450˚, stirring once, until browned, 20 to 25 minutes. Sprinkle with 1/4 teaspoon togarashi and serve with lemon wedges.
WARM CHICKPEA AND BROCCOLI SALAD
Serve this comforting salad as a main dish or as a side. The chick peas contribute a considerable amount of protein, manganese and folate to the dish.
Provided by Martha Rose Shulman
Categories dinner, weekday, salads and dressings
Time 2h15m
Yield Serves 4 as a main dish, 6 as a side
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 18 grams, Carbohydrate 5 grams, Fat 24 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 391 milligrams, Sugar 2 grams, TransFat 0 grams
CITRUS-MARINATED BROCCOLI AND CHICKPEA SALAD
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.
Provided by Food Network
Categories side-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- 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.
TUNA, CHICKPEAS AND BROCCOLI SALAD
This recipe is inspired by a common Italian combination, tuna and beans. It's a salad that keeps well in the refrigerator and one that's great to have on hand during the week. The broccoli will not retain its pretty green color once in contact with the acid in the dressing, so for best results keep the broccoli separate, along with a tablespoon of the dressing. Just before you want to eat, toss in the broccoli and extra dressing; or eat the broccoli separately with the dressing.
Provided by Martha Rose Shulman
Time 10m
Yield 2 1/2 servings.
Number Of Ingredients 13
Steps:
- In a medium bowl, mix together the tuna, chickpeas, celery, bell pepper, parsley and chives. Keep the broccoli separate.
- In a small bowl or measuring cup, mix together the lemon juice, vinegar, salt, and Dijon mustard. Whisk in the olive oil and yogurt, and toss with the tuna and chickpea mixture. Refrigerate in a bowl or in containers until ready to take to work or eat. Add the broccoli just before serving.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 10 grams, Fiber 8 grams, Protein 34 grams, SaturatedFat 1 gram, Sodium 824 milligrams, Sugar 8 grams, TransFat 0 grams
BROCCOLI, CHICKPEA, AND CHERRY TOMATO SALAD
This is a healthy salad that's perfect when paired with a simple sandwich for a light lunch.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 8
Steps:
- In a large saucepan with a steamer insert, bring 1 inch of water to a boil. Add broccoli, cover, and steam until crisp-tender, 4 to 6 minutes.
- In a large bowl, whisk together mustard, red-wine vinegar, olive oil, and onion; season with coarse salt and ground pepper. Add tomatoes, chickpeas, and broccoli. Toss to coat with dressing. Let cool 5 minutes. Serve at room temperature or chilled.
Nutrition Facts : Calories 131 g, Fat 5 g, Fiber 4 g, Protein 5 g
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