Hi everyone! Today I want to share one of my FAVORITE recipes with you, and yes it involves greens of course. I can’t get enough of greens, the FarmboxRx team can’t get enough of greens, and I’m sure you love greens too—that’s probably why you’re here! You can do so much with greens. Whether you throw them in a smoothie, oven-roast them as a warm side dish, or make a beautiful salad—greens are quite literally the best. For today’s recipe, we’re talking about the latter—SALADS. A warm broccolini salad to be exact. Think crispy, crunchy freshness that just gets better with every single bite. I love to make this for lunch or dinner at home and it’s great for meal prepping too! One batch can last for up to three to five days when stored correctly, so less time in the kitchen for you. Chopped broccolini, chickpeas, pine nuts, and carrots are just a few of the delicious ingredients you’ll find in this go-to salad. And yes, I make my own dressings too (it’s a lot healthier that way)!
Why broccolini? Well, apart from being incredibly delicious, the superfood is jam-packed with nutrients. Vitamins A and C, along with iron and calcium all do your body good. As I like to say—food is medicine and broccolini is no different!
Okay, okay, enough of me talking about the salad, and let’s get to it! Ahead is everything you need to know about the ingredients and directions for this amazing recipe. ENJOY!
Ingredients
15 oz can chickpeas
3 cup broccolini, chopped
3 large rainbow carrots
¼ cup toasted pine nuts
1 medium shallot
2 cloves garlic
2 tbsp olive oil
Dressing
¼ cup olive oil
3 tbsp lemon juice, about ½ medium lemon
2 tbsp fresh chives, chopped
¼ tsp salt
Directions
- Preheat a large saucepan with two tablespoons of olive oil to medium heat.
- Prepare ingredients. Strain and rinse chickpeas, roughly chop broccolini, shave or shred carrots with a vegetable peeler or grater, finely chop shallots, and mince garlic.
- Once the saucepan is hot, add garlic and shallots and allow to cook until translucent, stirring frequently, about 2-3 minutes.
- Add broccolini and allow to cook until warm and slightly tender, about 4-5 minutes, the broccolini should become brighter and more vibrant in color.
- Add carrots, pine nuts, and chickpeas and allow to heat through, an additional 2-3 minutes. Remove from the heat and prepare the lemon and herbed dressing.
- In a large canning jar, add olive oil, lemon juice, chives, and salt. Cover and shake until emulsified.
- Pour dressing over the broccolini salad, toss until evenly coated, top with pine nuts, and serve warm.
Meal Prepping: Warm Broccolini Salad
Print Recipe Pin RecipeEquipment
- Large saucepan
- Canning jar
Ingredients
- 15 oz chickpeas canned
- 3 cup broccolini chopped
- 3 rainbow carrots large
- 1/4 cup pine nuts toasted
- 1 shallot medium
- 2 cloves garlic
- 2 tbsp olive oil
Dressing
- 1/4 cup olive oil
- 3 tbsp lemon juice about 1/2 medium lemon
- 2 tbsp fresh chives chopped
- 1/4 tsp salt
Instructions
- Preheat a large saucepan with two tablespoons of olive oil to medium heat.
- Prepare ingredients. Strain and rinse chickpeas, roughly chop broccolini, shave or shred carrots with a vegetable peeler or grater, finely chop shallots, and mince garlic.
- Once the saucepan is hot, add garlic and shallots and allow to cook until translucent, stirring frequently, about 2-3 minutes.
- Add broccolini and allow to cook until warm and slightly tender, about 4-5 minutes, the broccolini should become brighter and more vibrant in color.
- Add carrots, pine nuts, and chickpeas and allow to heat through, an additional 2-3 minutes. Remove from the heat and prepare the lemon and herbed dressing.
- In a large canning jar, add olive oil, lemon juice, chives, and salt. Cover and shake until emulsified.
- Pour dressing over the broccolini salad, toss until evenly coated, top with pine nuts, and serve warm.