Chickpeas and Broccoli salad with Ladolemono | Fresh Piato
A delicious and very filling Chickpea and Broccoli salad with Ladolemono sauce for a light meal!

About this Chickpeas and Broccoli salad
This is a very filling vegan salad that can be eaten hot or cold. The combination of ingredients results in a delicious and nutritious salad that can stand on its own, without meat, as a light vegan meal.
If you would like to pair it with meat, I would suggest roasted chicken, pork sausage, or fish. The ingredients may be simple but all combined together make for a mouthwatering meal that has quickly become one of my favorites. Make sure you try it because it is truly delicious!



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Chickpeas and Broccoli salad with Ladolemono | Fresh Piato
Ingredients:
- 250g Chickpeas, boiled
- 1 Broccoli medium size, cut into 3cm pieces
- 2 Carrots, cut into small cubes
- 1 cup Corn
- 6 Tbsp Lemon Juice – (about 1 Lemon) – For the Ladolemono sauce
- 3 Tbsp Olive Oil, extra virgin – For the Ladolemono sauce
- 1 Tbsp Butter (optional)
- Salt to taste
Instructions:
- Soak the Chickpeas overnight or for at least 8 hours (If you use canned chickpeas you should skip this step).
- The next day wash, drain them and add them to a pot with water to cover them. Bring to a boil and skim off the foam they will produce on top.
- Boil the Chickpeas in a pressure cooker for 1 hour or simmer for 2 hours in a normal pot.
- Cut the broccoli flowers into pieces of 3cm each and cut the carrots into small cubes.
- Add the broccoli to a pot with boiling water and boil them for 3 minutes then strain them, place them into a bowl and set aside.
- In the same pot that you boiled the broccoli boil the carrots and corn.
- Add the carrots and corn to the pot, bring to a boil then turn off the heat.
- Let them sit in the pot for 5 minutes and then remove to a bowl.
- Cut the corn and then butter it.
- Cut the broccoli into smaller pieces and combine all the ingredients in a bowl.
- For the Ladolemono sauce: Add the olive oil in a dry bowl* and add the lemon juice slowly while beating it with a fork with circular movements from the bottom up.
- Make the Ladolemono a little before you are ready to eat and pour it into your salad immediately.
- Add in your plate as much from the Chickpeas and broccoli salad as you like and top it with the Ladolemono sauce to taste (I would recommend 2-3 Tbsp per serving).
- You may enjoy this salad hot or cold. It is a very filling salad and can stand on its own but if you would like you can pair it with a roasted chicken, pork sausage, or fish.
Notes:
- You may substitute the butter with vegan butter if you are cooking a vegan meal.
- The bowl that you are going to use for the making of Ladolemono sauce should be dry without a drop of water in it. If there is even a small amount of water on the bowl the Ladolemono will not be at its best consistency.
- Recipes, Salad
- broccoli, broccoli salad, carrots, chickpeas, chickpeas salad, corn, greek sauce, ladolemono, lemon juice, olive oil
- CUISINE: Greek
- Recipe by: Christina Karagianni
Did you make this recipe? Or are you planning to make it? Let me know in the comments below, tag me on Instagram @freshpiato or show me your photos on Pinterest!