janet @ the taste space

Lemon-Cilantro Broccoli and Chickpea Salad

In Salads on September 9, 2014 at 6:37 AM

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).

Lemon-Cilantro Broccoli and Chickpea Salad

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?

Lemon-Cilantro Broccoli and Chickpea Salad
(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? 🙂

Lemon-Cilantro Broccoli and Chickpea Salad

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.

  1. I prefer my broccoli raw!

  2. This looks so good and the dressing sounds super yummy! I think I would prefer raw broccoli for this salad. 🙂

  3. This looks just up my alley — raw or cooked, I like broccoli. Throwing the word “detox” around is particularly cringey to me, too.

  4. I like ALL the broccoli! I have to say that we usually eat ours cooked, however, usually with plenty of sriracha sauce and maybe some toasted nuts or sesame seeds. I love the combination with chickpeas here! I bet this would be great over some pasta or rice too.

  5. Oh so glad you’ve come around to the enzyme myth 😉

  6. Ooh love coriander, but never ever would have thought of putting it with broccoli, I would be so happy to take this into work for lunch

  7. I wish broccoli liked me ;as much as I like it (or even tolerated me!) 😉 and I could eat it without stomach issues because this salad looks wonderful. I love the lemon-cilantro pairing and the chickpeas. Thanks for sharing it with Souper Sundays this week.

  8. cooked broccoli please and no fresh coriander (or cilantro) but I will take the rest of the salad and used some other herbs

  9. Ha – I’m pretty sure I have a “detox salad” on my blog somewhere from the early days, but the name also makes me cringe now ;p
    This sounds good! I am not a fan of raw broccoli and normally steam it a bit before putting it in salads. I know it’s better for you raw, but I am conflicted about this as I’ve researched and raw broccoli isn’t great for people with hypothyroidism (as well as a bunch of other things). I still eat it raw sometimes though =)

  10. Another beauty Janet. I think I wouldn’t mind the salad with raw broccoli. Thanks for sharing with ncr – the roundup is late this month, but it’s coming …

  11. […] potatoes acorn squash yellow onions broccoli sweet peppers tomatoes chiles braising greens lettuce arugula bok choy […]

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