Serves 4 (serving size: 3/4 cup chickpeas, 4 oz. broccolini, 3 onion wedges, and 2 lemon wedges)
Ann Taylor Pittman
Eating more plant-based meals is easier to do when they’re as tasty and quick to prepare as this one. Much of the deliciousness comes from charring the Broccolini and the onion wedges in a superhot cast-iron skillet; those deeply browned, crisp edges impart incredible flavor with no additional fat, sodium, or calories. And talk about a weeknight dinner workhorse—canned unsalted chickpeas are fast, convenient, and hearty. We just toss them with a lemony dressing to perk up their flavor.
5 tablespoons olive oil, divided
1 small red onion (8 oz.), root end intact, cut into 12 wedges
1 teaspoon kosher salt, divided
1 pound Broccolini, trimmed
3/4 teaspoon smoked paprika
2 (15-oz.) cans unsalted chickpeas, rinsed and drained
1 large garlic clove, grated
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon black pepper
1/4 cup chopped fresh parsley
8 lemon wedges
Calcium 18% DV
Potassium 24% DV
Added sugars g
How to Make It
Heat 1 tablespoon oil in a large cast-iron skillet over medium-high. Add onion wedges; cook until charred, about 2 minutes per side. Transfer to a plate; sprinkle with 1/4 teaspoon salt.
Heat 1 tablespoon oil in skillet. Add Broccolini in a single layer; cook, turning occasionally, until charred, 8 to 10 minutes. Transfer to a plate; sprinkle evenly with 1/4 teaspoon salt.
Add 1 tablespoon oil, paprika, chickpeas, and garlic to skillet. Cook, stirring occasionally, until starting to brown, 3 minutes. Remove from heat.
Combine rind, juice, mustard, pepper, remaining 2 tablespoons oil, and remaining 1/2 teaspoon salt in a medium bowl. Add chickpea mixture and parsley; toss to combine. Spoon about 3/4 cup chickpea mixture into each of 4 bowls. Top with Broccolini and onion; serve with lemon wedges.
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