Chickpea Broccoli Salad

The book, "Enchanted Broccoli Forest" by Mollie Katzen obviously refers to broccoli as trees. Since this is a time of trees for many, light for others, and general gratitude for all, you will hopefully make your body sing with this easy recipe for Chickpea Broccoli Salad. I don’t know about where you live but the broccoli right now is quite tasty and fresh. I originally wrote this recipe to be made in the Instant Pot (or any) pressure cooker. But to make life simpler for you at this time which is already a bit stressful, I have simplified the recipe to use canned chickpeas. Buy the best organic ones that you can. You can use frozen broccoli if that’s what you have. The joy comes from eating the beans and trees. They boost your immune system while they taste yummy.
This simple, versatile salad can be served warm or chilled. It’s a bright addition to any table but especially in winter when broccoli is in season. If you can find broccolini, or “baby broccoli,” use it whole.

If your broccoli is young and tender, it won’t require any pressure, just a few minutes sitting in the covered cooker. Otherwise, use larger broccoli florets and cook briefly at low pressure. Serves 4

  • 1 15 ounce can chickpeas (garbanzo beans), drained
  • 1/2 pound broccoli florets or broccolini, cooked until crisp tender, or to your liking
  • 1/2 cup sliced red onion
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 to 1/2 teaspoon crushed red pepper flakes, to taste
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon minced fresh garlic
  • 1-to-2 tablespoons extra-virgin olive oil
  • 1 teaspoon white miso
Add the chickpeas and broccoli to a serving bowl or platter.
Combine all the dressing ingredients and pour over the beans and broccoli.
Add the onion, parsley, olives, if using, and red pepper flakes and toss. Taste and adjust the seasonings.
Serve at room temperature or chilled. If chilling, taste when cold to see if you need to re-adjust the seasonings.
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© 2020 by Jill Nussinow.
Adapted from "Vegan Under Pressure" by Jill Nussinow, Houghton, Mifflin, Harcourt.
Photo by Lauren Volo.
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Healthy Eating with “The Veggie Queen”!

We're excited to introduce a delicious new addition to our blog: Healthy Eating with Jill Nussinow, aka, "The Veggie Queen!"

I'm certain many of you know Jill as she's been a culinary educator for more than 25 years. Jill's nickname, "The Veggie Queen", tells you everything about her field of expertise: Creating, and teaching others how to make healthy, delicious vegan, vegetarian and gluten-free meals! We'll be featuring one of Jill's scrumptious recipes here each week.

"... I started making this recipe almost 30 years ago, when I first tasted sweet potato pie that someone else had made. It was a revelation, and it still is, especially for those who love sweet potatoes. That includes me. Here’s a little story about this pie:

When my son was four he was at a friend’s house, and I brought over sweet potato pie to share with the friend’s mom and son. They weren’t so interested but when I said that I let Shane eat it for breakfast, the mom was stunned. “Really?,” she asked. To which I replied, “Why not?” Pie for breakfast sounds decadent and not so much “kid food” but in my family there is no “kid food.”

This pie is perfect for adults and kids of any age, a great way to celebrate and show gratitude toward the bounty from Mother Earth. It’s easy to make and so tasty. Just a note, I no longer eat eggs, but you’re welcome to use them if you do.

This recipe originally appeared in my first “cookbook” Vegetarian Cooking for Everyone: Volume 1 from 1993. Note that in the photo, I did a simple dry oat crust." -- Jill Nussinow

  • 1 package graham crackers or gingersnaps
  • 2 medium sweet potatoes, cooked well either in the pressure cooker or baked
  • 3/4 cup vanilla plant milk of your choice
  • 2 eggs, 1 egg and 2 egg whites or 1 tablespoon Ener-G egg replacer
  • 4 soft Medjool dates, cut into pieces, plus 4 for garnish
  • 1 teaspoon cinnamon
  • 1/2 teaspoon freshly grated nutmeg or 1 to 2 teaspoons pumpkin pie spice instead of these 2 spices, to taste
Heat the oven to 350° degrees

Process the cookies in a food processor until crumbled. Press into a pie plate of at least 9 inches with damp fingers. Chill for 10 minutes and then prebake in the oven for 4 minutes. Let cool for at least 10 minutes before filling.

To make the filling: Peel the sweet potatoes and add them to the food processor. Add all the other ingredients except for the 4 dates for garnish. Process the mixture until it is smooth and the dates are finely chopped. Pour into the prepared pie dish.

Bake for 1 hour. Remove and let cool for at least 30 minutes.

Slice the 4 remaining dates in half lengthwise and position on top of the pie, showing you where the 8 servings will be. This pie will last for at least 5 days in the refrigerator -- if you don’t eat it all before then!
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Copyright © 2020 by Jill Nussinow. Used by permission.
Want more great recipes? Visit Jill's website,
Follow Jill on social media:
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