Martha Stewart Broccoli and Chickpea Salad

Martha Stewart broccoli and chickpea salad is a quick, easy salad made with steamed broccoli, chickpeas and toasted pine nuts, ready in 15 minutes. It's an easy make-ahead lunch idea for busy weeknights, spring picnics or potluck tables, and it's naturally dairy-free.

Steam the broccoli just until tender, about 5 to 7 minutes, and let it cool completely before you chop it. Warm florets wilt the parsley and scallions and turn dull olive green, so the salad loses its crunch.

Martha whisks the dressing with garlic, Dijon, honey, lemon zest and juice, then streams in the olive oil slowly so it emulsifies. That thick vinaigrette clings to every floret and chickpea instead of pooling at the bottom of the bowl.

Martha Stewart Broccoli and Chickpea Salad

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Course: SaladCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

5

minutes

Calories

390

kcal

Crisp-tender broccoli and creamy chickpeas get tossed in a thick lemon vinaigrette with crunchy pine nuts, parsley and scallions. The salad tastes even better after an hour or two in the fridge, once the florets soak up the dressing.

Ingredients

• 4 cups broccoli florets
  

• 15 -ounce can drained and rinsed chickpeas
  

• 5 sliced scallions
  

• 1/2 cup chopped fresh parsley
  

• 1/3 cup toasted pine nuts
  

• 1 minced clove garlic
  

• 2 teaspoon Dijon mustard
  

• 1 teaspoon honey
  

• 1 tablespoon grated lemon zest
  

• 1/4 cup lemon juice
  

• 6 tablespoon extra-virgin olive oil
  

• Coarse salt and freshly ground black pepper
  

Directions

• Steam the broccoli: Steam 4 cups of broccoli florets until just tender, 5 to 7 minutes. Then spread them out to cool completely so they keep their bright color.
• Mix the salad base: Chop the cooled broccoli, then combine it with the drained and rinsed 15-ounce can of chickpeas in a large bowl. Add 5 sliced scallions, 1/2 cup chopped parsley and 1/3 cup toasted pine nuts.
• Whisk the dressing: Combine 1 minced garlic clove, 2 teaspoons Dijon mustard, 1 teaspoon honey, 1 tablespoon lemon zest and 1/4 cup lemon juice in a bowl. Slowly add 6 tablespoons olive oil while whisking until it emulsifies, then season with salt and pepper.
• Toss and serve: Drizzle the dressing over the broccoli mixture and toss until everything is coated. Taste it, then adjust the salt and pepper before serving.

Tools for this recipe

• Sayfine stainless steel steamer basket, Microplane zester grater, OXO 11-inch balloon whisk, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, and you can cook it straight from the freezer without thawing. Check it after 3 minutes instead of 5, since frozen florets soften faster. Fresh broccoli still gives the crispest texture.

How long does leftover broccoli chickpea salad last?

It keeps in the fridge for up to 3 days in an airtight container. Stir it well before serving to redistribute the dressing, and add a squeeze of lemon juice and a pinch of salt to wake it back up.

Can I make this salad the night before?

Yes, you can make it up to a day ahead, and it actually tastes better after resting. The broccoli and chickpeas soak up the vinaigrette overnight. The lemon juice will dull the green color a little, but the flavor improves.

What can I use if I don't have pine nuts?

Swap in the same amount of chopped toasted walnuts or roasted almonds. Both give the same crunch and richness. Toast them in a dry skillet for a few minutes first so they taste nuttier.

What's the most common mistake with this salad?

Skipping the rinse on the canned chickpeas is the big one, because the canning liquid is starchy and salty. Rinse them under cold water and drain well, so the dressing tastes bright instead of heavy.