Broccoli and Chickpea Salad with Lemon Vinaigrette
This colorful salad, suggested by Scramble member Anne O’Neill, is perfect to make a day or two ahead of a busy evening or bring to an informal gathering. Its Mediterranean ingredients are flexible—you can add sliced Kalamata olives, a finely chopped shallot or 1/2 red onion, farro (an Italian grain), or even tuna. “It is exactly what I love about a free-form salad. Lots of textures and flavors that add layers to each bite and make you want to go back for more,” according to Scramble recipe tester Debbie Falkow.
- Time: 20 min
- Servings: 8
Source: The Scramble
Ingredients
- large head broccoli
- red bell pepper , or use 1/2chopped jarred red peppers)
- canned chickpeas
- fresh flat leaf parsley
- chopped walnuts
- scallions , or use a red onion)
- extra virgin olive oil
- balsamic vinegar
- lemon
- salt
- black pepper
- feta cheese
- dried cranberries