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

Prep: 5m | Rest: Overnight | Cook: 1h 8m | Total: 1h 13m | Serves: 4-6

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.

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!