New This Month

Broccoli and Chickpea Salad


Scallions, parsley, and pine nuts dot this nutritious salad.

  • Servings: 4

Photography: Bryan Gardner


  • 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


  1. Steam broccoli florets until just tender, 5 to 7 minutes. Once cool, chop and combine with chickpeas, scallions, parsley, and pine nuts.

  2. In a bowl, combine garlic, mustard, honey, lemon zest and juice. Slowly add oil, whisking to emulsify, and season with salt and pepper.

  3. Drizzle broccoli mixture with dressing and adjust seasoning.

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