Chickpea Salad with Broccoli and Feta



Chickpeas are full of useful nutrients. In Greece you will usually find them in a soup. But they work quite well in a salad also. I use canned chickpeas here, I see no need to go through the process of soaking overnight and boiling forever hoping the will soften enough.

Broccoli as well is a wonder vegetable, good for you in many ways. The only pressure point in this recipe is to cook it properly, so that it holds its crunch and does not turn into mush. The best way to do this is to steam it.

Separate into large florets:

1. Broccoli, 1 small stalk


Line a strainer, or a bamboo steamer, with parchment paper and fit on top of a pot with a little water (it should not touch the broccoli). Place florets, cover well, use foil if necessary, and cook for about 10 minutes, until a knife can slide through the stem with no resistance. Refresh under cold water.

In a bowl mix well:

2. Chickpeas, 1 can

3. Feta, crumbled, 150 gr, or as much as you want

4. Spring Onion, 2 stalks, cut thinly

5. Red Pepper (or any other), 1 small pc, cut in small cube

6. Cucumber, 1 small pc, cut into thin rounds and briefly pickled in any vinegar (soak for a minimum of ten minutes, or up to a few days in a jar in the fridge)

7. Olive oil, 2 tbsp

8. Lemon juice, 1/2 tbsp (or a vinegar of your choice)

9.Black pepper, freshly ground, to your liking

10. Salt, to season, to your liking

Place on a plate and top with the broccoli florets. I like to garnish with balsamic syrup.


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