Chickpea Broccoli Salad

Name: Chickpea Broccoli Salad
Yield: Yield: 6 servings.
Ingredients: ½ tsp each dried basil and dried thyme; salt and freshly ground black pepper to taste; 3 Tbsp lemon juice or rice vinegar; ½ tsp each dried basil and dried thyme; salt and freshly ground black pepper to taste; 2 or 3 carrots; 4 thick broccoli stems, peeled (reserve florets for another time); 4 green onions, cut in chunks; ¼ cup fresh parsley; 3 Tbsp honey (or to taste); 3 Tbsp lemon juice or rice vinegar; 1 can (19 oz/540 mL) chickpeas, drained and rinsed; ¼ cup extra-virgin olive oil

Preparation info

Yield:
6
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

An ideal way to use up broccoli stems!

Ingredients

4 green onions, cut in chunks
¼ cup fresh parsley
2 or 3 carrots</

Vegetarian
Gluten-free

Method

Steel Blade: Chop green onions and parsley with quick on/off pulses.

Grater: Grate carrots and broccoli stems, using medium pressure. Transfer to a mixing bowl. Add remaining ingredients and mix well. Refrigerate before serving.