Broccoli-Raisin Salad with Chickpeas
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 246.1
- Total Fat: 6.7 g
- Cholesterol: 0.0 mg
- Sodium: 353.0 mg
- Total Carbs: 41.2 g
- Dietary Fiber: 11.8 g
- Protein: 12.3 g
View full nutritional breakdown of Broccoli-Raisin Salad with Chickpeas calories by ingredient
Introduction
Broccoli salad is a summertime party staple. This version is healthier--with plenty of flavor from almonds and raisins! Broccoli salad is a summertime party staple. This version is healthier--with plenty of flavor from almonds and raisins!Number of Servings: 4
Ingredients
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1/2 cup almonds, sliced
3 cloves garlic, chopped
1 T soy sauce, divided
1/2 t smoked paprika, divided
1/2 t red pepper flakes
1 lemon, juiced
1 1/2 cups cooked chickpeas, divided
1 bunch broccoli, peeled stems and florets, chopped into bite-size pieces
1/2 cup raisins
black pepper to taste
Tips
You can use canned or cooked-from-scratch chickpeas in this recipe.
Directions
Preheat the oven to 350 degrees F.
Place the almonds and garlic in a large bowl and toss with half of the soy sauce, smoked paprika and red pepper flakes. (Use the same bowl for the finished salad.) Once combined, place in a single layer on a baking sheet and bake for 10 minutes, until almonds are warm and fragrant. Set aside to cool.
While the almonds are cooking, steam the broccoli, either in the microwave or on the stove. The broccoli should have some bite to it. Drain and run cold water over it to stop the cooking process.
In a blender, combine the remaining soy sauce, paprika, red pepper flakes, plus the lemon juice, and 1/4 cup of the chickpeas. Puree to combine, thinning the dressing with a little water if necessary. Add plenty of black pepper to taste.
Place the remaining chickpeas, raisins, broccoli and almond-garlic mixture in the large bowl, pour the dressing on top, and stir to combine.
Serve immediately.
Serving Size: Makes 4 servings
Place the almonds and garlic in a large bowl and toss with half of the soy sauce, smoked paprika and red pepper flakes. (Use the same bowl for the finished salad.) Once combined, place in a single layer on a baking sheet and bake for 10 minutes, until almonds are warm and fragrant. Set aside to cool.
While the almonds are cooking, steam the broccoli, either in the microwave or on the stove. The broccoli should have some bite to it. Drain and run cold water over it to stop the cooking process.
In a blender, combine the remaining soy sauce, paprika, red pepper flakes, plus the lemon juice, and 1/4 cup of the chickpeas. Puree to combine, thinning the dressing with a little water if necessary. Add plenty of black pepper to taste.
Place the remaining chickpeas, raisins, broccoli and almond-garlic mixture in the large bowl, pour the dressing on top, and stir to combine.
Serve immediately.
Serving Size: Makes 4 servings
Member Ratings For This Recipe
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VALKYRIA-
I would just like to point out to the haters that 59 g carb - 16.3g fiber = 42.7g net carb. Plus, most of those are from chickpeas, which are VERY low on the glycemic index, Plus, this meal contains over 1,000 mg potassium & 18g protein per serving (try to find that in a conventional broccoli salad) - 5/16/12
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TERTELLE
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ROSINVN
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3LITTLEPIGSRWE
Terrific and tasty, but my balance of broccoli and dressing seemed off. Probably used too much broccoli, so it would have been even more flavorful if I used a smaller bunch. I'm not sure how much is meant by a "bunch" of broccoli and used 3 full stalks. Golden raisins instead of purple. Yum! - 5/18/12
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CD12896119