Side dishe for 2

Broccoli Arugula Chickpea Salad

Name: Broccoli Arugula Chickpea Salad
Total time: 23 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 6 oz broccoli florets; 15 oz can chickpeas; 2 tbsp olive oil; sea salt (optional); 1/2 tsp ground cumin; 1/4 tsp smoked paprika; 1/4 tsp ground turmeric; 1/8 tsp cayenne pepper; 1/2 tsp lemon zest; 4 cups baby arugula; 1/4 cup lemon juice; 1/4 cup quality olive oil; 1 tbsp pure maple syrup; 1 tsp dijon mustard (optional); 1/2 tsp minced garlic; 1/5 tsp sea salt; 1/8 tsp black pepper

This no-cook salad combines broccoli, chickpeas, and arugula with a smoky spice blend and lemon dressing.

$1.60per serving $

23 minstart to table

2servings

Mediterranean Vegetarian Dairy-free Gluten-free Budget Side dishes Lunches No-cook Spring Summer

Ingredients

6 oz broccoli florets
15 oz can chickpeas
2 tbsp olive oil
sea salt (optional)
1/2 tsp ground cumin
1/4 tsp smoked paprika
1/4 tsp ground turmeric
1/8 tsp cayenne pepper
1/2 tsp lemon zest
4 cups baby arugula
1/4 cup lemon juice
1/4 cup quality olive oil
1 tbsp pure maple syrup
1 tsp dijon mustard (optional)
1/2 tsp minced garlic
1/5 tsp sea salt
1/8 tsp black pepper

Steps

Drain and rinse the chickpeas, then pat them dry with a clean towel.
Toss the broccoli and chickpeas with 2 tablespoons olive oil, cumin, smoked paprika, turmeric, cayenne, lemon zest, salt, and pepper.
Whisk the lemon juice, remaining olive oil, maple syrup, mustard, garlic, salt, and pepper in a small bowl.
Combine the arugula, seasoned broccoli, and chickpeas in a large bowl.
Pour over the dressing and toss until coated.
Let the salad stand for 10 minutes before serving.

Main ingredient on sale this week? See what to make with canned beans on sale.