chopped broccoli, chickpea crunch salad with buttermilk ranch
the chopped salad revival we all deserve
ingredients
2 medium heads broccoli, finely chopped (about 4 cups once chopped)
2 cucumbers, diced
4 or 5 dill pickles, diced
2 spring onions, sliced
1½ cans chickpeas, drained and rinsed
½ bunch fresh dill, chopped
Pepitas or sunflower seeds
For the homemade ranch:
1 cup whole-egg mayonnaise
½ cup sour cream
4 tbsp buttermilk
2 cloves garlic, grated
2 tbsp lemon juice
2 tsp Dijon mustard
2 tsp onion powder
2 tsp dried dill
2 tsp dried parsley
2 tsp dried chives
1–2 tbsp pickle brine (to thin and add tang)
Salt and pepper, to taste
method
Finely chop the broccoli (stems included) into small chopped-salad pieces. Dice the cucumbers and pickles, slice the spring onions, chop the dill, and drain and rinse the chickpeas.
Whisk together the mayonnaise, sour cream, buttermilk, garlic, lemon juice, Dijon, onion powder, dried herbs, salt and pepper until smooth. Adjust consistency with a little extra buttermilk or pickle brine if needed.
In a large bowl, combine the broccoli, chickpeas, cucumbers, pickles, spring onions, and dill. Add about three-quarters of the ranch and toss until coated but not soggy.
Fold through the toasted nuts or seeds, or scatter them over the top. Serve piled onto a wide platter, finished with a drizzle of extra ranch and a little more fresh dill. Or tub up and add to sandwiches or combine with roast chicken for an ideal work lunch.
