Fall in love recipes

Spicy Broccoli & Chickpea Salad

Looking for a healthier Super Bowl side dish? This delicious combo of broccoli, chickpeas, assorted fresh vegetables and spice packs in the flavor, but not the fat.

The salad was inspired by a deli salad at my local favorite upscale grocery store, Paradise Foods. The original had a very creamy lemon aioli dressing that I loved at first bite, but quickly became too rich for me. This salad is much lighter - more of a lemon vinaigrette- with just a hint of creamy mayonnaise. I also changed the flavor profile with spices. Mine has cumin, red chili flakes and cayenne to give it a nice little kick. One of my favorite things about this salad, is the crunch of thinly sliced green beans.

While this is a snap to prepare, it's a great make-ahead option, as it tastes better the second day. Great for a pot luck or as a side for your lunch box.

And, I'm happy to announce, Albion Cooks entered it's 6th year on Jan. 31st!

Spicy Broccoli & Chickpea Salad:

• 3 cups broccoli florettes, cut very small, stalks removed
• 1 can chickpeas, drained and rinsed
• 1 small red bell pepper, diced
• Bunch of scallions, finely sliced
• 1/2 cup thin green beans, thinly sliced
• 1/4 cup sliced black olives
• crumbled feta (if desired)
• 1/3 cup chopped cilantro
• zest and juice of 1 lemon
• 1 TBS olive oil
• 1 tsp white wine vinegar (or a citrus based vinegar)
• 1 TBS olive oil mayo or vegan mayo
• 1 tsp ground cumin
• red chili flakes to taste
• cayenne to taste (start with one shake - mine had two)
• Salt and pepper to taste

Combine all ingredients except the spices in a large bowl. Add the spices and salt and pepper, according to your own taste.

You're done! Enjoy!