Warm Chickpea and Broccoli Salad

Name: Warm Chickpea and Broccoli Salad
Total time: 2 min
Ingredients: 1/2 pound dried chickpeas (1 heaped cup), soaked for 6 hours or overnight in 1 quart water; Salt, preferably kosher, to taste; 1/2 pound broccoli crowns, broken into florets; 1/2 small red onion, sliced (optional); 1/4 cup chopped fresh parsley, or a combination of parsley and dill; 2 ounces shaved Parmesan; 1 tablespoon fresh lemon juice; 1 tablespoon red=wine vinegar, champagne vinegar or sherry vinegar; 1 teaspoon Dijon mustard; 1 small garlic clove, minced or put through a press; Salt, preferably kosher, and freshly ground pepper; 6 tablespoons extra-virgin olive oil, or 4 tablespoons olive oil and 2 tablespoons buttermilk or plain low-fat or nonfat yogurt

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Total: 2 hours, 15 minutes

Servings: 2.5

Cost: $16.46 /serving

Author : Martha Rose Shulman

broccoli dried chickpeas red onion

Instructions

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Step 1

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.

Step 2

Meanwhile, place the red onions in a bowl and cover with cold water. Soak 5 minutes, then drain and rinse. Dry on paper towels.

Step 3

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.

Step 4

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.

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