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Chickpeas with Tenderstem Broccoli Salad

Prep and Cooking Time: 45 mins Serves: 3-4


Ingredients:

400 grams Chickpeas Can

150 grams of Tenderstem Broccoli

1 Small Red Onion Very Finely Sliced

2 Roasted Red Peppers Chopped (from a Jar)

2 tbsp Flat-Leaf Parsley Finely Chopped

100 grams of Feta Crumbled

1 tsp Salt


Method:

  1. Chop the broccoli and blanch it for a minute or two in boiling salted water. Then transfer it to ice water to stop the cooking.

  2. Once cooled, drain and spin in a salad spinner to remove excess water, then place in a bowl.

  3. Meanwhile, make the Italian dressing in a small bowl and set aside.

  4. Drain the chickpeas and add them to a big bowl with the broccoli, red onions, and chopped red peppers.


  • When serving, pour over the dressing and toss the salad. Sprinkle with feta and parsley, and enjoy!



Chickpea and broccoli salad with red peppers, onions and feta on a glass plate
Chickpeas with Tenderstem Broccoli Salad | The Rasoi Recipes


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