Vegetarian

Broccoli and Chickpeas Ólixir® Salad

Vegetarian
Salad
Portions2 peopleChangeTiming 53 minsView
Ingredients13 IngredientsViewSwitzerland38 % localView
  • 0.5  broccoli
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    Foodwaste tip

    Broccoli stems and other parts left over after cutting off the florets are ideal for soups. Check out our broccoli soup recipes for ideas.

    Broccoli soup recipes
  • 200  grams canned chickpeas
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  • 15  grams dijon mustard
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  • 50  grams goat cheese
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    Foodwaste tip

    Mould on a chese does not always mean that the (whole) cheese needs to be thrown away. The Swiss association foodwaste.ch explains in this helpful video which types of mould there are and in which cases mouldy cheese is edible.

    Watch the cheese video (DE)
  • 1  pinch of ground black pepper
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  • 0.25  tablespoon honey
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  • 0.5  lettuce
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  • 3.5  tablespoons Ólixir® extra virgin olive oil
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    Product info

    Ólixir®- An antioxidants-rich, organic extra virgin olive oil protecting your loved ones’ cardiovascular health. Rich in taste and Polyphenols.

  • 1  pinch of salt
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  • 0.5  teaspoon salt
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  • 50  grams shallots
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  • 2.5  tablespoons sunflower oil
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  • 30  grams walnut halves
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  • 1  tablespoon water
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  • 1.5  tablespoons white wine vinegar
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Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Preheat oven to 230 degrees celsius
Wash 0.5 broccoli with cold water and cut off the florets
Add broccoli florets to a medium-sized bowl and drizzle 1.5 tablespoons sunflower oil over the broccoli
Season the broccoli with 1 pinch of salt and 1 pinch of ground black pepper and mix until well combined
Line a baking tray with baking parchment and scatter the broccoli evenly across the tray.
Bake the broccoli in the pre-heated oven at 230 degrees celsius for 15 minutes
Peel 50 grams shallots and cut into thin slices
Add 1 tablespoon sunflower oil to a medium-sized frying pan and heat-up until hot
Add shallot slices to frying pan and sauté for 5 minutes
Open 200 grams canned chickpeas, rinse in colander with cold running water and pat dry with kitchen papers
Add chickpeas to frying pan, sprinkle with 1 pinch of salt and cook on medium heat for 2 minutes
Add 0.5 tablespoon white wine vinegar to chickpeas and cook on medium heat for 1 minute
Add chickpeas to an empty large bowl
Take broccoli out of the oven, add to chickpeas and let them cool down for 10 minutes
Add 50 grams goat cheese, 1 tablespoon water, 1 tablespoon Ólixir® extra virgin olive oil and 0.5 tablespoon white wine vinegar to blender and blend until well combined
Add goat cheese puree to broccoli and chickpeas
Add 15 grams dijon mustard, 0.5 tablespoon white wine vinegar and 0.25 tablespoon honey to an empty small bowl
Add 0.5 teaspoon salt and 2.5 tablespoons Ólixir® extra virgin olive oil to the bowl, whisk with a fork until well combined and add to the broccoli and chickpeas
Rinse 0.5 lettuce with cold running water, separate leaves of the lettuce from the stem and add to the broccoli and chickpeas
Mix salad until well combined and sprinkle 30 grams walnut halves over it
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Broccoli and Chickpeas Ólixir® Salad

Food for Health

Pieces of broccoli, chickpeas and lettuce leaves arranged on a white plate
Timing 53 mins
Portions2 people
Ingredients13 Ingredients

Ingredients

  • 0.5  broccoli
  • 200  grams canned chickpeas
  • 15  grams dijon mustard
  • 50  grams goat cheese
  • 1  pinch of ground black pepper
  • 0.25  tablespoon honey
  • 0.5  lettuce
  • 3.5  tablespoons Ólixir® extra virgin olive oil
  • 1  pinch of salt
  • 0.5  teaspoon salt
  • 50  grams shallots
  • 2.5  tablespoons sunflower oil
  • 30  grams walnut halves
  • 1  tablespoon water
  • 1.5  tablespoons white wine vinegar

Scan for more details

Tools

  • 1 medium-sized frying pan
  • 1 blender
  • 1 oven
  • 1 cutting board
  • 1 knife
  • 1 colander
  • 1 large bowl
  • 1 medium-sized bowl
  • 1 small bowl
  • 1 baking tray
  • 1 baking parchment
  • 1 kitchen papers

Broccoli and Chickpeas Ólixir® Salad

Food for Health

Instructions

Preheat oven to 230 degrees celsius
Wash 0.5 broccoli with cold water and cut off the florets
Add broccoli florets to a medium-sized bowl and drizzle 1.5 tablespoons sunflower oil over the broccoli
Season the broccoli with 1 pinch of salt and 1 pinch of ground black pepper and mix until well combined
Line a baking tray with baking parchment and scatter the broccoli evenly across the tray.
Bake the broccoli in the pre-heated oven at 230 degrees celsius for 15 minutes
Peel 50 grams shallots and cut into thin slices
Add 1 tablespoon sunflower oil to a medium-sized frying pan and heat-up until hot
Add shallot slices to frying pan and sauté for 5 minutes
Open 200 grams canned chickpeas, rinse in colander with cold running water and pat dry with kitchen papers
Add chickpeas to frying pan, sprinkle with 1 pinch of salt and cook on medium heat for 2 minutes
Add 0.5 tablespoon white wine vinegar to chickpeas and cook on medium heat for 1 minute
Add chickpeas to an empty large bowl
Take broccoli out of the oven, add to chickpeas and let them cool down for 10 minutes
Add 50 grams goat cheese, 1 tablespoon water, 1 tablespoon Ólixir® extra virgin olive oil and 0.5 tablespoon white wine vinegar to blender and blend until well combined
Add goat cheese puree to broccoli and chickpeas
Add 15 grams dijon mustard, 0.5 tablespoon white wine vinegar and 0.25 tablespoon honey to an empty small bowl
Add 0.5 teaspoon salt and 2.5 tablespoons Ólixir® extra virgin olive oil to the bowl, whisk with a fork until well combined and add to the broccoli and chickpeas
Rinse 0.5 lettuce with cold running water, separate leaves of the lettuce from the stem and add to the broccoli and chickpeas
Mix salad until well combined and sprinkle 30 grams walnut halves over it