The Chickpea + Broccoli recipe to make all summer!

Creamy Chickpea and Broccolini Salad

Makes about 2–3 portions.

Ingredients

Salad

• 1 × 400 ml can chickpeas
• 1 tsp smoked paprika
• 1 tbsp olive oil
• About 250 g broccolini
• ¼ red onion
• 1 small purple carrot
• ⅓ cup raisins
• ¼ cup pumpkin seeds
• 3 tbsp hemp hearts

Dressing

• 1 cup cashews
• 1 cup water
• About 1 tbsp Dijon mustard
• 1 tsp salt
• Freshly cracked black pepper, to taste
• 1 tbsp lemon juice
• About 1 tbsp olive oil

Equipment

Oven, parchment-lined baking tray, mixing bowls, knife and cutting board, and a blender.

Method

1. Roast the chickpeas: Preheat the oven to 400°. Rinse and drain the chickpeas, reserving the aquafaba if desired. Toss the chickpeas with the smoked paprika and olive oil. Spread them out on a parchment-lined tray so they cook evenly, then bake for 20–25 minutes.
2. Prepare the vegetables: Chop the broccolini into small, bite-sized pieces and place in a large mixing bowl. Thinly slice the red onion and cut the carrot into thin matchsticks.
3. Assemble the salad base: Add the onion, carrot, raisins, pumpkin seeds, and hemp hearts to the bowl.
4. Make the dressing: Blend the cashews, water, Dijon mustard, salt, pepper, lemon juice, and olive oil on high until liquefied.
5. Finish and serve: Carefully transfer the roasted chickpeas to the salad and mix. Serve with the dressing on the side, or toss with a little dressing first. Plate the salad and drizzle with more dressing as desired.

Tips and Variations

• Regular broccoli can replace broccolini.
• Use a shallot instead of the red onion, or any color carrot instead of purple.
• Other vegetables on hand can be substituted.
• If your blender isn’t high-powered, soak the cashews in water overnight to soften them.
• The dressing makes more than enough for this salad. It can be refrigerated and used for up to 1–2 weeks.
• The chickpea aquafaba can be saved for making a thick, mayonnaise-like sauce featured in a previous episode.

Presenter and References

Will Young of Yeung Man Cooking. The episode is described as a companion to a recipe in the third Young Man Cooking cookbook and refers to a previous episode for aquafaba mayonnaise.