Broccolichickpeaandcherrytomatosalad Recipes

BROCCOLI, CHICKPEA, AND CHERRY TOMATO SALAD

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.

ROASTED BROCCOLI WITH CHERRY TOMATOES

Steps:

• Preheat oven to 450 degrees F.
• Add broccoli to a large bowl. Add the shallots, cherry tomatoes, garlic and red pepper flakes with 4 tablespoons oil in large bowl. Sprinkle with salt and pepper. Toss to coat and spread onto large baking sheet. Roast until the stems are tender-crisp and lightly golden brown, about 18 minutes. Grate the Parmesan over the broccoli while it's hot.

BROCCOLI, CHICKPEA, AND CHERRY TOMATO SALAD

Steps:

• In large bowl, whisk Dijon mustard with red wine vinegar and olive oil.
• Stir in red onion and season with salt and pepper.
• Add cherry tomatoes, chickpeas and broccoli; toss to coat.
• Serve immediately, room temperature or chilled.

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.

BROCCOLI AND CHERRY TOMATO SALAD

Steps:

• Steam broccoli until just crisp-tender, about 3 minutes.
• Transfer to large bowl and cool.
• Add tomatoes.
• Place mustard in small bowl.
• Gradually whisk in vinegar, then oil.
• Mix in oregano.
• Add to salad and toss to coat.
• Season with salt and pepper.
• Can be made 6 hours ahead.
• Cover, chill.

BROCCOLI AND CHERRY TOMATO SALAD

Steps:

• Steam broccoli until just crisp-tender, about 3 minutes. Transfer to large bowl and cool. Add tomatoes. Place mustard in small bowl. Gradually whisk in vinegar, then oil. Mix in oregano. Add to salad and toss to coat. Season with salt and pepper. (Can be made 6 hours ahead. Cover, chill.)

MAKE-AHEAD BROCCOLI SALAD WITH BACON AND CHEESE

Steps:

• Toss broccoli, cooked bacon, Cheddar cheese, and onion together in a resealable container. Mix mayonnaise, sugar, and cider vinegar together in a separate container until well blended. Refrigerate both until chilled, 30 minutes or up to 1 week.
• Just before serving, add dressing to the salad and toss to coat.

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.