Broccoli and Chickpea Salad

Method

1. 1

   In a large bowl, add shallot and reserved jalapeño brine and let sit for 10 minutes. Add half of avocado pieces and 3 tablespoons oil and use a fork or potato masher to mash until smooth and combined; set dressing aside.

2. 2

   In a 12-inch skillet, heat 2 tablespoons oil over medium heat until shimmering. Add broccoli, 2 tablespoons water, 1 teaspoon kosher salt, and 1/4 teaspoon pepper. Cover and cook undisturbed for 5 minutes, until broccoli is bright green. Uncover and continue to cook, stirring occasionally, until broccoli is dark brown and crispy in spots and water has evaporated, 10 to 13 minutes. Add to bowl with prepared dressing.

3. 3

   To now-empty skillet, add 1 tablespoon oil and heat over medium-high until shimmering. Add chickpeas, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook, tossing chickpeas in skillet occasionally, until lightly browned, 6 to 10 minutes. Add to bowl with broccoli and dressing.

4. 4

   Add pickled jalapenos and remaining avocado pieces and gently stir to combine. Season with salt and pepper to taste. Garnish with cilantro, if using. Serve.

Nutrition

calories

566 kcal

fatContent

33 g

fiberContent

22 g

sugarContent

10 g

sodiumContent

1081 mg

proteinContent

18 g

cholesterolContent

0 mg

carbohydrateContent

58 g

saturatedFatContent

5 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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