Garlic Lovers Broccoli & Chickpea Salad

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This simple but hearty salad is bursting with flavor and addictively delicious! Perfect salad for meal prep or feeding a crowd. Easy to prepare, the broccoli is perfectly “cooked” but crunchy broccoli and so flavorful! Note: “Cook time” is the broccoli resting for an hour after being tossed with the hot garlic oil.

Active time: 20 minutes

Author: Healthy Gluten-Free Family, Vegetarian

Serves: 6 servings

Ingredients
  • 1½ teaspoons red wine vinegar
  • ½ teaspoon kosher salt, or to taste
  • 4 cups broccoli florets, preferably cut into bite size florets
  • ¾ cup extra virgin olive oil
  • 4 fat garlic cloves, minced
  • Large pinch crushed red pepper flakes (or more to taste)
  • ½ cup sun dried tomatoes packed in oil, chopped into bite size pieces
  • 1 15oz can chickpeas, drained and well rinsed
  • ½ – 1 teaspoon oregano (add more to taste)
  • ½ teaspoon pepper or more to taste
  • 1 teaspoon Fresh thyme or more to taste
  • ½ -1 cup feta, crumbled
  • ½ cup fresh basil, torn
  • salt to taste
Instructions
  1. In a large bowl, stir together the vinegar and the salt
  2. Add broccoli and toss to combine
  3. In a large small saucepan, heat olive oil until hot but not smoking. Add garlic and cook until fragrant, lowering heat as needed. Should take about 1 minute — remove from heat when garlic starts to brown
  4. Stir pepper flakes
  5. Pour ½ to ¾ of the hot oil over broccoli and toss well, reserving the remaining oil for later.
  6. Cover the bowl with the broccoli and let sit for 1 hour at room temperature.
  7. After broccoli has sat an hour, add the chickpeas, sun dried tomatoes, oregano, pepper, remaining garlic oil, and thyme. Toss well to combine.
  8. Add feta and fresh basil, Toss to combine. Taste and add more of any herb or ingredient to taste. Serve and enjoy!
  9. Stores well in the refrigerator in a sealed container for several days.