Tuesday, May 27, 2014

Summery Salad of Broccoli and Chickpeas!

Finally it's warm enough to plant my little herb garden! This salad was born from my love of fresh dill from the garden paired with zesty organic lemon.
I used canned organic chickpeas but if you're feeling ambitious, I'm sure prepared dried would taste even better. So tasty and perfect for a summer picnic or party.
I added a hard cooked organic egg to make it a heartier meal but feel free to leave it out for a vegan option. I like it served at room temp the second day so the flavors meld.

Summer Broccoli and Chickpea Salad:

  • 1 head organic broccoli, cut into small florets
  • 1 can organic chickpeas, drained and rinsed
  • 1/2 cup extra virgin olive oil
  • 1/4 cup fresh organic lemon juice (juice of 1 lemon)
  • 1/4 cup fresh dill leaves
  • 1/8 cup fresh parsley leaves
  • 1 clove garlic, roughly chopped
  • 1/4 tsp ground cumin
  • salt and pepper to taste

  1. Saute broccoli florets in 1 TBSP of the olive oil in a saute pan on medium heat until tender but crisp. Add a splash of water to steam along about 6 minutes. Set aside to cool.
  2. Place remaining olive oil, lemon juice, garlic, herbs, salt and pepper and cumin to mini prep or food processor and blend until smooth.
  3. Toss together chickpeas, broccoli and dressing in a bowl and place in fridge to cool and give flavors a chance to marinate. Add chopped cooked egg to serve if desired.


  1. I love simple nourishing lunches like this! Yum. xx

    1. Thanks! I love lemon and dill with garlic, yum!