Chickpea and broccoli stem salad with coriander and lemon. Just perfect!

A small jar of cooked chickpeas will easily solve your meal without having to turn on the stove.

It is a practical resource when we have to eat alone, but with which it is easy to multiply quantities if we are several at home, or if we want to have leftovers. This simple salad is full of fresh flavors and allows us to take advantage of the stem or trunk of the broccoli, full of nutrients and fiber.

If you don't have broccoli stems in the fridge you can always add a chopped spring onion, better if it is left to rest in very cold water so it loses some of its strength and becomes more crunchy. Another good substitute is raw zucchini or cucumber, also refreshing and crunchy. If you don't like coriander, use fresh parsley or chives.



Drain the chickpeas gently under running water and dry well. If you feel like it, peel them by hand to make the salad much more pleasant in texture, and more digestive. A portion of chickpeas is made quickly, squeezing each legume gently. Arrange on a platter.

Wash and dry the coriander very well, without completely removing the stems, which are very aromatic. Chop thoroughly with a knife and add to the dish. Cut the outside of the broccoli stems with a good knife until the central core is almost white and very tender. Chop into small cubes and add.

Wash, dry and cut or chop the tomatoes. Chop also the gherkins, and add everything to the dish. Season with garlic, thyme, salt and pepper to taste. Add the juice of the lemon and part of its grating.

Dress with a dash of extra virgin olive oil, stir well and taste. Adjust the dressings to taste and refrigerate until ready to eat. It will be more tasty if we let it rest for a couple of hours, but it is better not to serve it cold.

Alejandro Peña

Journalist, broadcaster and creative editor+ info

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