Chickpea, Broccoli Raab and Walnut Salad

Chickpea, Broccoli Raab and Walnut Salad Recipe
Prep time
Cook time
Total time
Serves: 6
  • 2 cloves organic garlic, minced
  • 2 Tbsp. raw walnuts, chopped
  • 2 c. Eden Foods Organic Garbanzo Beans (Chick Peas)
  • 2 c. organic broccoli raab, chopped
  • 1 medium organic red onion, diced
  • ¼ tsp. Celtic sea salt
  • 2 Tbsp. organic extra virgin olive oil
  • 2 Tbsp. fresh organic lemon juice
  1. First, blanch the broccoli raab. Fill a large, deep pot with filtered water and bring to a boil.
  2. Meanwhile, prepare an ice bath.
  3. When boiling, plunge the raab into the pot and cook just until bright green and crisp-tender (about 30 seconds).
  4. Plunge into ice bath to shock and stop the cooking.
  5. In a large, non-reactive bowl,add garbanzos, onion, garlic, lemon juice, olive oil, walnuts and salt. Stir well to combine.
  6. Drain broccoli raab and mix into chickpeas.
  7. Serve.

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Nutrient Information Per Batch

1426.82 kcal Calories, 638.16 mg Calcium, 178.33 g Carbohydrate, 0 mg Cholesterol, 54.09 g Total Fat, 42.74 g Fiber, 14.43 mg Iron, 368.48 mg Magnesium 2311.78 mg Potassium, 59.39 g Protein,4.2 mcg Selenium, 844.85 mg Sodium, 13.19 g Sugars, 10.62 mg Zinc, 5.7g Saturated fat, 0 trans Fat, 22.98 g Monounsaturated fats, 16.37 g Polyunsaturated fats, 3733.18 IU Vitamin A, 0.6 mg Vitamin B6, 0 mcg Vitamin B12, 42.74 mg Vitamin C, 0 IU Vitamin D, 6.55 Vitamin E, 336.23 mcg Vitamin K, 307.42 mcg Folate,0.81 mg Vitamin B1(Thiamin),7.83 mg Vitamin B3(Niacin),0.74 mg Vitamin B2(Riboflavin), 0 mcg Lycopene, 1600.42 mcg Lutein and Zeaxanthin, 2.92 g ALA, 0 g EPA, 0 gDHA,942.1 mg Phosphorous, 1.76 mg Manganese, 0 mcg Alpha carotene, 2238.66 mcg Beta carotene, 1.36 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Fish
  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Seeds
  • No Soy
  • No Dairy
  • No Poultry
  • No Corn
  • No Yeast
  • No Peanuts
  • No Grains
  • No Molds
  • No Nightshade

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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