The cookbook that is featuring at the moment is Community, Salad Recipes from Arthur’s Kitchen. Great food is on every page. The salads do take a bit of pre-planning and time to prepare, but are worth it, and I always make enough to last for lunches and quick dinners.
This salad can be made a lot more simply than appears on the pages of the book IF, like me, you always have some bibs and bobs around that you have precooked, perhaps in the freezer, definitely in the fridge.
Are you looking for similar recipes? Try cooking broccoli on the BBQ, Turmeric Hummus, Broccoli and Chickpeas with Orange Butter Sauce, Chickpea Salad with Olives, and Broccolini and Snow Peas with Sweet Tahini Dressing.
So, leading up to making this salad, have the following on hand:
- Dukkah – make a great batch, it is amazing how much you will use it (or buy some – it is easy to get your hands on some these days)
- Hummus, from chickpeas or butter beans (or, buy some good hummus – it is readily available these days)
- pre-cooked and frozen chickpeas or a can or two of chickpeas
Right, we are ready to go.
Smashed Chickpeas with Broccoli and Dukkah
Adapted from: Community, Salad Recipes from Arthur’s Kitchen
Prep time: 5 mins
Cooking time: 20 mins
Serves: 5-6 depending how you use it
2-3 Tblspn extra virgin Olive Oil
0.5 tspn dried chilli flakes
3 heads broccoli cut into florets
2 Tblspn greek or thick yoghurt
up to 0.5 cup mint leaves, roughly chopped
juice of 1/2 small lemon, or less if a large lemon
sea salt and black pepper (freshly ground)
150 g of precooked chickpeas (frozen are Ok but thaw them first) or 1 can chickpeas
250g good hummus
Dukkah – about 1/2 cup or more to suit your taste
Place the precooked or canned chickpeas into a mortar and pestle and smash roughly but not too much.
In a bowl add the hummus, smashed chickpeas with garlic, chilli flakes, 1.5 Tblsn olive oil, a little lemon juice and the yoghurt, and mix. You want a chunky mixture. Taste and adjust seasonings, olive oil and lemon juice as required.
In a bowl coat the broccoli with olive oil and some salt and pepper. On a heated char grill pan or BBQ, grill the broccoli in a single layer for a minute or two each side until well charred on all sides.
On a flat bowl or board, smear your smashed chickpea mixture, top with broccoli and sprinkle over the dukkah and mint leaves. Drizzle with olive oil and serve.