Lemon-Cilantro Broccoli and Chickpea Salad

One of my more popular salads is my spin on Whole Foods’ Detox Salad. I used lime and cilantro to complement the riced vegetables. I named mine “Broccoli and Cauliflower Salad with Lime and Cilantro” because I cringe when I hear the name “Detox Salad”.

In general, I always assumed that the enzyme myth was in fact, just a myth….. until I saw this video. (That long pause is Dr Gregor’s hallmark, at least in my mind).

In this other video, De Gregor highlights the presence of sulforaphane in broccoli which enhances liver enzymes, as the most potent natural phase 2 enzyme-inducer. However, since sulforaphane is only created when two components interact, until you crush the raw cells (ie, with chewing or chopping), you miss out on sulforaphane. He later mentions that this needs to be done prior to cooking broccoli. Yes, the “enzyme myth” is true. Cooking is not as good for the broccoli’s sulforaphane levels.

But who likes raw broccoli?

(Other than my Mom..)

To get the best of both worlds, a fun solution would be to chop your broccoli, wait a bit for the enzymes to work and then cook it.

And yes, this was my round-about introduction to this lemon-cilantro chickpea salad with almost riced broccoli, which I actually steamed for a gentler taste. Although, you are completely free to try this with raw broccoli rice, too. The lemon juice would make it tender, too, with time.

Poll time. Raw or cooked broccoli: which do you prefer? 🙂

I am sharing this with Souper Sundays, No Croutons Required and Bookmarked Recipes.

Broccoli and Chickpea Salad
Adapted from Whole Living

4 cups broccoli, coarsely chopped
15-oz can drained and rinsed chickpeas
2 green onions, sliced
1 cup chopped cilantro
2 tsp Dijon mustard
1 tbsp grated lemon zest
1/3 cup lemon juice, or to taste
2 tbsp extra-virgin olive oil
Coarse salt and freshly ground black pepper, to taste
1/3 cup pine nuts, toasted (almonds would be good, too)

1. Steam broccoli until just tender, around 5-7 minutes. Remove from heat and allow to cool. Once cooled, chop into small pieces. In a large bowl, mix together the chopped broccoli, chickpeas, green onion and cilantro.

2. In a small bowl, mix together the mustard, lemon zest and juice, oil and salt and pepper to taste. Prior to serving mix dressing with the salad and top with the pine nuts.

Serves 2-3.