Serve this comforting salad as a main dish or as a side. The chick peas contribute a considerable amount of protein, manganese and folate to the dish.
Ingredients
- ½ pound (1 heaped cup) dried chick peas, soaked for 6 hours or overnight in 1 quart water
- Salt, preferably kosher salt, to taste
- ½ pound broccoli crowns, broken into florets
- ½ small red onion, sliced optional
- ¼ cup chopped fresh parsley, or a combination of parsley and dill
- 2 ounces shaved Parmesan
For the dressing
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar, champagne vinegar, or sherry vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced or put through a press
- Salt, preferably kosher salt, and freshly ground pepper
- freshly ground pepper
- 6 tablespoons extra virgin olive oil, or 4 tablespoons olive oil and 2 tablespoons buttermilk or plain low-fat or nonfat yogurt
- Nutritional Information
Nutritional analysis per serving (4 servings)
311 calories; 24 grams fat; 5 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 10 grams protein; 9 milligrams cholesterol; 249 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 4 as a main dish, 6 as a side
Preparation
- 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.
- Meanwhile, place the red onions in a bowl and cover with cold water. Soak 5 minutes, then drain and rinse. Dry on paper towels.
- 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.
- 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.
- Advance preparation: You can cook the beans a few days ahead. Bring back to a simmer and proceed with the recipe.
2 hours 15 minutes
Dining and Cooking