Broccoli and Chick Pea Salad

Broccoli and Chick Pea Salad Recipe

The salad that is great to served on light supper
Yield: 4 – 6    Preparation Time:     Cooking Time:
This dish is substantial enough to be eaten as the centre piece of a light supper.


300g broccoli, cut into florets
150g dry chickpeas
25g basil leaves, roughly chopped
4 red peppers, roasted, peeled and torn
10g mint, roughly chopped
25g rocket, roughly chopped
1 garlic clove, peeled and crushed
10g dill, roughly chopped
200g Greek yogurt
105ml olive oil
Grated zest of 1 lemon + 3tbsp juice
Coarse sea salt and black pepper

Recipe Instructions

Cook the chic peas.
Soak the chic peas in water for 24 hours. When finished soaking, drain and simmer on a low heat for at least an hour. Keep skimming off any foam that rises to the surface. When tender drain and add a tablespoon of olive oil and salt. Set to the side and allow to cool.

Cook the broccoli.
Boil the broccoli in salted water for 1 minute. Drain and set aside to dry. Heat a griddle pan for a few minutes. Cover the broccoli in 2 tablespoons of oil and salt and pepper and grill for 3-4 minutes. Remove and allow to cool.

Mix the broccoli, chic peas, peppers and herbs in a bowl and add 2 tablespoons of oil, garlic, lemon zest, ½ the lemon juice, salt and pepper. Toss together and taste to correct the seasoning.

Make the dressing.
Whisk together the yogurt, 2 more tablespoons of oil and the rest of the lemon juice. Add salt and pepper to taste. Pour into a jug and serve with the salad.