Recipes: Toasted Chickpea & Broccoli Salad

chickpeabroccoli4In the winter, my body craves cooked foods – as it should! From an Ayurvedic perspective, we should eat warming, grounding foods in the wintertime to keep us well…warm and grounded.   So instead of a raw broccoli and chickpea salad, I decided to toast the chickpeas in the skillet with caramelized onions, lightly steamed broccoli and lacinato kale.

Chickpea Broccoli Salad-002If you’re sprouting the chickpeas, make sure to check out this guide on soaking and sprouting times.  This takes up to 2-3 days.  So if you’re opting for the canned chickpea route, make sure the cans BPA-free.  Eden Organics is a brand that uses BPA-free cans for all their products.



½ yellow onion, halved & sliced
3-4 tbsp extra virgin olive oil
pinch salt
1 cup cooked chickpeas
1 small head broccoli, chopped
1 bunch lacinato (dinosaur) kale, chopped
juice ½ lemon

Garlic Tahini Dressing
2 tbsp white miso paste
3 tbsp tahini
1 tbsp tamari (wheat-free soy sauce)
1 clove garlic
juice of 1 lemon
½ cup water

In a pot or double boiler, bring water to a boil and lightly steam the broccoli for 3-5 minutes.  You want a bright green color and a slightly crunchy texture still – careful not to overcook turning it soft and dark green/brown. Drain water and set aside.

In a separate pan, coat with olive oil and cook the onions with a pinch of salt on medium-low heat.  Caramelizing takes a while, so you want to make sure to stir often and keep on lower heat to avoid burning.  When the onions are almost fully caramelized, after about 10-15 minutes, add in your chickpeas.  Cook for another 5-10 minutes, stirring frequently.  Add steamed broccoli, chopped kale and a squeeze of lemon juice, stir to combine then remove from heat.  Transfer to a bowl.

To Make Dressing, combine all ingredients a high-speed blender and blend until creamy.  If making by hand, combine in a bowl and whisk ingredients together, adding water slowly until desired consistency is reached.

To Assemble, pour dressing over salad and toss until well combined.  Serve warm.

Makes 2 servings

Dosha Qualities
Tridoshic benefits, lightly cooking raw vegetables and soaking legumes makes this meal easy to digest and beneficial for all three doshas.

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One response to “Recipes: Toasted Chickpea & Broccoli Salad”

  1. Kelsey says:

    Took your advice to make more cooked greens rather than salads at this time of year, and whipped this up tonight. LOVED IT!

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