In 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.
If 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.
TOASTED CHICKPEA & BROCCOLI SALAD WITH GARLIC TAHINI DRESSING
½ yellow onion, halved & sliced
3-4 tbsp extra virgin olive oil
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
Tridoshic benefits, lightly cooking raw vegetables and soaking legumes makes this meal easy to digest and beneficial for all three doshas.