Apparently I’m all about the mash ups this week. This is the first of a couple of recipes that came about when I just wasn’t quite happy with one so I went out and found another and then spliced them together. So now they are something kinda new! This salad was just too cold for winter so I decided to roast the broccoli and got the idea to pan fry the garbanzos from this recipe. The dressing from the original salad recipe was amazing on this and I think the combination of toasty garlicky garbanzos, roasted broccoli, fresh parsley, scallions, nutty pine nuts and that bright tangy dressing is pretty genius, if I do say so myself.
I’m not a big fan of steamed broccoli. Maybe it’s because it smells like farts when it cooks, I dunno. Roasted broccoli smells way better to me.
Fry baby, fry!! I love a good garbanzo bean and I love them even more when they are fried with garlic.
NOTE: Save the liquid from the can of garbanzo beans if you bought canned! Or if you made yours from dried because you’re a badass then save about 1 1/2 cups of that liquid for later. It’s called Aquafaba and you can use it as an egg white substitute for vegan recipes.
Delightful Recipe
Serves 2-4
INGREDIENTS
- 1 small head of broccoli cut into florets and stem cut into similar sized pieces
- 1 can of garbanzo beans, drained and liquid reserved
- 5 sliced scallions
- 1/2 cup chopped fresh parsley
- 1/3 cup toasted pine nuts
- 3 cloves of garlic, 1 grated and 2 minced
- 2 tsp Dijon mustard
- 1 tsp agave syrup
- 1/2 teaspoon grated lemon zest
- 1/4 cup lemon juice
- 6 Tbsp extra-virgin olive oil
- Coarse salt and freshly ground black pepper
- Preheat oven to 400 degrees F.
- Toss broccoli in a bowl with olive oil and a generous pinch of salt until well coated. Spread out on a baking sheet and roast in the oven for 20-30 minutes or until getting slightly charred on the edges.
- In a frying pan, heat olive oil over high heat. Add 2 cloves of minced garlic and stir 30 seconds. Add garbanzo beans and sauté until garbanzo beans are beginning to color, about 8 minutes.
- In a blender, combine garlic, mustard, honey, lemon zest and juice. Slowly add oil to emulsify, and season with salt and pepper.
- In a large bowl combine roasted broccoli, garbanzo beans, scallions, pine nuts and parsley. Drizzle with dressing and toss to combine before serving.
- Enjoy!
Orange Zucchini in the Style of Orange Chicken | The Delightful Table
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