Wednesday, 27 March 2013

Chickpea and broccoli salad with creamy tahini dressing

 It was not until I visited the States that I had the chance - and pleasure - of eating raw broccoli and cauliflowers 
And this came as a real surprise to me.

Until then in fact, I would boil or stew them, ignoring the fact that by doing this I was not only losing their vitaminic power supply, but their crunchiness and crispy texture too.

This is probably the reason why Heidi Swanson's 'Grilled Broccoli' recipe (which you can find in her wonderful and inspiring book) immediately drew my attention, as I was looking for an alternative way of cutting and cooking broccoli, keeping their bite and unique flavour.

As for the salad recipe I just wanted to prepare an energetic and healthy meal for our quick lunch-breaks at first, and I liked the idea of combining the earthy and nutty taste of chickpeas (gorbanzo beans) with the smoky flavour of grilled broccoli. As time passed by I experimented with other ingredients and I came up with many other variations (see recipe introductory note).

With this post I take part in the 'Salutiamoci project' (I've already told you something about this initiative here and here), hosted by 'Pappa e Cicci' this month.

Wow, I finally made it this time.

There is some nice news for the Italian readers too: I added the italian version of the recipe below the English one, so you may stop complaining... you just have to click on the last picture to open the word document.

Enjoy the salad, and have a nice week.

1 comment:

Anonymous said...


Related Posts Plugin for WordPress, Blogger...