Chickpeas and brocoli salad, bacon and maple vinaigrette

Preparation: 15 minutes
Cooking: about 1 hour
Yield: 4


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



  • 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


  1. 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.
  2. Cut the brocoli into small bunches. Slice celery and green onions. Add the vegetables and pumpkin seeds to the salad bowl.
  3. In a small bowl, add all the ingredients of the vinaigrette and whisk for a few moments with a fork.
  4. Add the salad vinaigrette and mix well.