Ingredients with Measurements:
- 2 heads of broccoli, cut into small florets
- 1 can of chickpeas, drained and rinsed
- 1/2 red onion, thinly sliced
- 1/2 cup of dried cranberries
- 1/2 cup of chopped walnuts
- 1/4 cup of olive oil
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of honey
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Whisk
Step-by-step instructions:
1. In a large mixing bowl, combine the broccoli florets, chickpeas, sliced red onion, dried cranberries, and chopped walnuts.
2. In a separate small mixing bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper until well combined.
3. Pour the dressing over the broccoli and chickpea mixture and toss until everything is evenly coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Before serving, give the salad a quick toss to redistribute the dressing and garnish with additional chopped walnuts, if desired.
Time:
Preparation time: 15 minutes
Refrigeration time: 30 minutes
Total time: 45 minutes
Temperature:
Not applicable
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 320
Fat: 20g
Saturated Fat: 2g
Cholesterol: 0mg
Sodium: 260mg
Carbohydrates: 33g
Fiber: 8g
Sugar: 16g
Protein: 8g
Substitutions for ingredients:
- Instead of dried cranberries, you can use raisins or chopped apricots.
- Instead of walnuts, you can use pecans or almonds.
- Instead of apple cider vinegar, you can use red wine vinegar or balsamic vinegar.
- Instead of honey, you can use maple syrup or agave nectar.
Variations:
- Add some crumbled feta cheese or goat cheese for a tangy twist.
- Add some cooked quinoa or brown rice to make it a more filling meal.
- Add some sliced avocado for some healthy fats.
Tips and tricks:
- Make sure to cut the broccoli into small bite-sized florets for easy eating.
- Toast the walnuts in a dry skillet over medium heat for a few minutes to bring out their nutty flavor.
- You can make the dressing ahead of time and store it in the fridge until ready to use.
Storage instructions:
Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
This salad is best served cold and does not need to be reheated.
Presentation ideas:
Serve the salad in a large bowl or on a platter for a beautiful presentation.
Garnishes:
Garnish with additional chopped walnuts or fresh parsley for some added color and texture.
Pairings:
This salad pairs well with grilled chicken or fish.
Suggested side dishes:
Serve this salad with some crusty bread or a side of roasted sweet potatoes.
Troubleshooting advice:
If the dressing is too tart, add a little more honey to balance it out. If the salad is too dry, add a little more olive oil.
Food safety advice:
Make sure to thoroughly wash the broccoli and chickpeas before using them in the salad.
Food history:
Broccoli and chickpea salad is a modern twist on traditional salad recipes. It is a healthy and flavorful way to incorporate more vegetables and plant-based protein into your diet.
Flavor profiles:
This salad is a combination of sweet and savory flavors with a tangy dressing.
Serving suggestions:
Serve this salad as a side dish or as a light lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A