I found this recipe when cooking for Dad. I was looking for vegan recipes with chickpeas. I found that it tastes very close to the broccoli salad Mom and I loved so much - you know, the mayo-full stuff you find on salad bars? But this is WAY healthier! I wish I had been able to share it with her - I know she would have loved it!
We are currently living low-carb, so this is perfect as long as the raisins are not added (we don't particularly care for those anyway). There are just 13 net carbs in a can of chickpeas, so if you use those they add only about 2 carbs per serving. It's good either way, but the peas add a really nice and different touch.
I have since added the grated cheese to the recipe since I do not need to make it vegan anymore. The salad bar kind has cheese, and this makes it even closer, while still being low carb.
Serves: 6-8
- 4 cups chopped or shredded broccoli
- 1 can chickpeas, rinsed and drained
- 1/2 cup raw almonds, chopped
- 1/4 cup raisins (leave these out if counting carbs)
- 1/4 cup chopped onion
- 1/2 cup grated cheddar cheese
- 1/3 cup olive oil
- 1/3 cup apple cider vinegar or lemon juice (I like to use half each)
- 3 Tbsp. soy sauce
Mix together broccoli, chickpeas, almonds, raisins, cheese and onions.
In a separate bowl, whisk oil, vinegar and soy sauce.
Pour dressing over salad. Let sit for a while to meld.
Serve.
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