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.
CHICKPEA BROCCOLI SALAD
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
INGREDIENTS
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.
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
INGREDIENTS
- 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
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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