Chickpeas and brocoli salad, bacon and maple vinaigrette

Accueil > Chickpeas and brocoli salad, bacon and maple vinaigrette

Preparation: 15 minutes

Cooking: about 1 hour

Yield: 4

Notes:

Organic Chickpeas (garbanzo)
For a new taste, you can also use : Organic Hulled Barley

Ingredients

500 grams of Organic Chickpeas (garbanzo)
1/4 cup of Organic Pumpkin Seeds
1 medium brocoli
2 celery stalks
3 green onions

VINAIGRETTE

6 bacon slices, cut in bit and golden
¼ cup chopped chives
1/2 chopped garlic clove
1/3 cup (85 mL) olive oil
65 ml (1/4 cup) of cider vinegar
10 mL (2 teaspoons) Dijon mustard
30 mL (2 tablespoons) maple syrup
Salt and pepper

Preparation

Soak the chickpeas for 8 to 12 hours in cool water. After soaking, rinse (do not collect soaking water), cover with water and bring to a boil. Simmer for about 1½ hours or until the chickpeas are tender. Drain and let cool. Put in a large salad bowl.
Cut the brocoli into small bunches. Slice celery and green onions. Add the vegetables and pumpkin seeds to the salad bowl.
In a small bowl, add all the ingredients of the vinaigrette and whisk for a few moments with a fork.
Add the salad vinaigrette and mix well.

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