Looking for a healthier Super Bowl side dish? This delicious combo of broccoli, chickpeas, assorted fresh vegetables and spice packs in the flavor, but not the fat.
The salad was inspired by a deli salad at my local favorite upscale grocery store, Paradise Foods. The original had a very creamy lemon aioli dressing that I loved at first bite, but quickly became too rich for me. This salad is much lighter - more of a lemon vinaigrette- with just a hint of creamy mayonnaise. I also changed the flavor profile with spices. Mine has cumin, red chili flakes and cayenne to give it a nice little kick. One of my favorite things about this salad, is the crunch of thinly sliced green beans.
While this is a snap to prepare, it's a great make-ahead option, as it tastes better the second day. Great for a pot luck or as a side for your lunch box.
And, I'm happy to announce, Albion Cooks entered it's 6th year on Jan. 31st!
Spicy Broccoli & Chickpea Salad:
3 cups broccoli florettes, cut very small, stalks removed
1 can chickpeas, drained and rinsed
1 small red bell pepper, diced
Bunch of scallions, finely sliced
1/2 cup thin green beans, thinly sliced
1/4 cup sliced black olives
crumbled feta (if desired)
1/3 cup chopped cilantro
zest and juice of 1 lemon
1 TBS olive oil
1 tsp white wine vinegar (or a citrus based vinegar)
1 TBS olive oil mayo or vegan mayo
1 tsp ground cumin
red chili flakes to taste
cayenne to taste (start with one shake - mine had two)
Salt and pepper to taste
Combine all ingredients except the spices in a large bowl. Add the spices and salt and pepper, according to your own taste.
You're done! Enjoy!
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