This is my favorite recipe that I discovered through the Whole Living detox plan that I still make routinely. Instead of chickpeas, I like using meaty white butter beans and I leave out the pine nuts and much of the olive oil for a light but zesty and fresh-tasting salad. —Erika
can butter beans, drained and rinsed
green onions, sliced
chopped fresh parsley
clove garlic, minced
lemon juice, from approximately 2 lemons
good-quality olive oil
salt and pepper
In This Recipe
Boil or steam broccoli florets for about 5-7 minutes, or until tender. Meanwhile, prep your beans, green onions and parsley.
Once the broccoli is done, remove from heat to cool. Make the dressing by combining the garlic, mustard, honey, zest and lemon juice in a bowl. Whisk in the olive oil and a dash of salt and pepper.
Add the beans, green onions and parsley to the broccoli and toss with dressing. Season with additional salt and pepper, if desired.