Chickpea and mint broccoli salad

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  1. Fill one quarter of the Vitaliseur’s vat with water and boil.
  2. Rince the chickpeas and cook for 35 minutes on the Vitaliseur’s sieve. After that, add the broccoli flowers and cook for another 10 minutes.
  3. At the bottom of a salad bowl, mix the oil, mustard, onion, juice and lemon zest with salt. Pour the hot ingredients over it and stir together.
  4. Once the salad reaches room temperature, add the mint.
  5. Serve immediately or leave to chill.
Le brownie sans gluten de Marion


5 min


45 min


for 4 people

  • 1 Broccoli head detailed in tiny flowers (save the stems for another recipe)
  • 200 gr of chickpeas marinated since the night before
  • 2 tablespoons of rapeseed oil
  • 2 tablespoons of lemon juice
  • 1 teaspoon of mustard
  • Zest from 1 lemon
  • 1/2 spring onion, finely sliced
  • 1 good handful of fresh mint leaves
  • Salt
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