Warm Chickpea and Broccoli Salad
- Total Time
- 2 hours 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves 4 as a main dish, 6 as a side
- ½pound dried chickpeas (1 heaped cup), soaked for 6 hours or overnight in 1 quart water
- Salt, preferably kosher, to taste
- ½pound broccoli crowns, broken into florets
- ½small red onion, sliced (optional)
- ¼cup chopped fresh parsley, or a combination of parsley and dill
- 2ounces shaved Parmesan
- 1tablespoon fresh lemon juice
- 1tablespoon red=wine vinegar, champagne vinegar or sherry vinegar
- 1teaspoon Dijon mustard
- 1small garlic clove, minced or put through a press
- Salt, preferably kosher, and freshly ground pepper
- 6tablespoons extra-virgin olive oil, or 4 tablespoons olive oil and 2 tablespoons buttermilk or plain low-fat or nonfat yogurt
For the Dressing
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
265 calories; 24 grams fat; 5 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 7 grams protein; 412 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Tip
- Advance preparation: You can cook the beans a few days ahead. Bring back to a simmer and proceed with the recipe.
Private Notes
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Cooking Notes
Molly Guenzer
This is a very satisfying dish (the recipe needs proofreading though). I used canned chickpeas too, but I simmered them in their liquid along with the bay leaves for 20 mins to heat them up, soften them and deepen their flavor.
SundayCook
Fantastic recipe. I made a few modifications because I'm a tad lazy. I used canned chickpeas about 3/4 cup, no parsley or dill, no parmesan and just enough red onion for my taste. I steamed the broccoli just enough to give it a bright color. I made the dressing as written using olive oil. Made it for dinner and only a few chickpeas remained in the bowl. This is a keeper.
Jessica Gabrielsen
This is an excellent dish. I used canned chickpeas and saved a lot of prep time. I would definitely add the dill as it pairs so well with the lemon from the dressing. The five minutes cooking time for the broccoli was too long and next time I would cut it to three.
Catherine
Canned chick peas. Shorter cooking time for broccoli
Ann Marie
Again it's Martha Rose Shulman for the win! We loved this recipe and will definitely keep it in the rotation. I didn't plan well and had no time to cook dried chickpeas. I used canned, but sautéed them in the canning liquid for about 20 min with the bay leaf, as someone recommended in the comments. Otherwise made exactly as written. Excellent recipe - can't wait to try it again with dried chickpeas.
Stefanie
To be healthier,
Add diced red pepper or carrot
Decrease olive oil to 1tbs and up the non fat Greek yogurt
Zest the lemon and add with juice
A little honey might soften the tartness when decreasing oil
Brian
This was an outstanding dish. The red onion really makes a difference. I had chickpeas I had cooked a week earlier for a different recipe, and I think they were clearly superior to canned.. I had only a little fresh parsley, so I tossed in dried dill, which worked well. I served this with bowtie pasta tossed with olive oil, and it was great.
marilyn
Yum ! Canned chick peas simmered with bay leaf . Used the champagne vinegar and non fat greek yogurt and the onion . Big hit!
kathysanta
Thanks for using canned chickpeas -- that works for me :)
meinmunich
Used half broccoli and half cauliflower and was just as yummy as when I had followed the recipe exactly.
amjones
Loved it! I used the suggestion of adding carrots but it was still a bit heavy on the beans. Next time I will add more broccoli. BTW the dried beans were worth it.
LeslieJ
I was even lazier and steamed a drained can of chickpeas along with the broccoli. Used yogurt and champagne vinegar in the dressing, along with parsley and some orange mint. Topped with the onions and some sliced Italian chicken sausage. Easy peasy quick and satisfying dinner.
HG
This is fabulous! The dressing is delicious and the flavors work so well with broccoli. I made it with canned chickpeas to save time.
Robby
Simple recipe, but it felt a little bland. I added extra lemon juice and smoked paprika and that was just the punch up it needed.
KabulKate
Used mint - didn’t have dill. No cheese. Decreased olive oil and upped yogurt. Pan fried broccoli in 2TB olive oil until charred then added dressing - delicious!
Cook in Boston
Like others, I used canned chickpeas. This was quick and very tasty. Skipped the parmesan because it's my preference but generous with the garlic and lemon in dressing. Also tossed in a few red pepper flakes.
Chris
Excellent. Best with dill and parsley, Parmesan reggiano, and dressing made with 2T yogurt and 4T olive oil.
Kevin
I loved this! I cheated and used canned chickpeas, but still amazing. Dill was my herb of choice, and I think I will add shaved fennel next time - or maybe swap it for the onion. Easy, fast and wonderful.
Erin B
This was yum! I used broccolini and a can of chickpeas. I significantly cut back on the cook time for this by steaming the broccolini, then tossing the drained, rinsed chickpeas in for the last minute to heat them up. Then tossed with the other ingredients as directed. Tasty side dish!
gina
tom liked this a lot. I didn't love it but it was easy and healthy. made it with canned chick peas and frozen broccoli
kris
Found this quite bland and flavor did not improve the next day; I only had parsley, so maybe dill makes the difference? Not a repeat for me.
Amelia
This is a nice alternative to our go-to broccoli preparations (roasted w shoyu, sesame oil, & togarashi, fwiw). Simmer canned beans in their liquid w bay leaf. Prep dressing in medium bowl. Dump small broc florets on top and cover w lid to steam. Rinse parsley and chop. Drain beans and broc in colander from parsley. Add to bowl w dressing, toss, add parsley and red onions, toss. Serve w black pepper & olive oil drizzle. Could add avo, walnuts, farro, or yogurt.
Lisa
This fell flat with my family. “Just ok” was the response at the table.
Charlotte K
I love broccoli, I love chickpeas, I love garlic and all the other elements in this recipe. I found this not enjoyable at all. I followed the recipe closely. It was bland. I keep re-reading the ingredients wondering if I missed something!?
Sophie
Made as directed. found the outcome to be good flavor wise but over chunky. Next time I would cut broccoli smaller and add some kind of grain to make it easier to eat (quinoa? Cous cous? Spiral pasta?). The dressing was really excellent with yogurt!!
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