VegBatch
← All recipes

Fregola & Broccoli Salad

A warm-tossed pasta salad of fregola with sautéed onion, garlic and broccoli, chickpeas and parmesan, dressed with lemon, honey and chives. It eats well warm or cold and holds up for several days of lunches.

main · Italian · vegetarian

Ingredients

Main

  • 1 pound fregola
  • ¼ cup olive oil
  • 2 cup onion, peeled
  • salt and pepper, to taste
  • 3 clove garlic, minced
  • 1 pound broccoli florets, cut small
  • ⅓ cup water
  • 15 ounce chickpeas
  • ½ cup parmesan cheese

Dressing

  • 2 piece lemon, zested and juiced
  • ½ cup extra virgin olive oil
  • 2 tablespoon honey
  • 1½ teaspoon salt
  • ¾ teaspoon black pepper
  • 1 cup chives, chopped

Method

  1. Cook pasta - drain set aside.
  2. In med sc pan heat oil over med heat, add onion, season salt/pepper, stir. Till tender.
  3. Add garlic - cook 30 sec.
  4. Add broc, sautee for 1 min.
  5. Add water - scrape bottom pan, cook 4 mins.
  6. Add beans.
  7. Transfer all to pasta, mix, add parm.
  8. Dressing: combine zest, JC, olive oil, honey, salt & pepper, chives - pour over pasta.