Author Notes
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
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Ingredients
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5-6 cups
broccoli florets
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15 ounces
can butter beans, drained and rinsed
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5
green onions, sliced
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1/2 cup
chopped fresh parsley
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1
clove garlic, minced
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2 teaspoons
dijon mustard
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1 teaspoon
honey
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1 tablespoon
lemon zest
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1/4 cup
lemon juice, from approximately 2 lemons
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1 tablespoon
good-quality olive oil
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salt and pepper
Directions
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Boil or steam broccoli florets for about 5-7 minutes, or until tender. Meanwhile, prep your beans, green onions and parsley.
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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.
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Add the beans, green onions and parsley to the broccoli and toss with dressing. Season with additional salt and pepper, if desired.
Writer and baker/blogger/photographer living in Houston, transplanted from the Bay Area. I admire vegans, lust after New York and have an insatiable passion for pancakes.
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