Broccoli-Raisin Salad with Chickpeas

Broccoli salad is a summertime party staple. This version is healthier--with plenty of flavor from almonds and raisins!

1/2 cup almonds, sliced
3 cloves garlic, chopped
1 T soy sauce, divided
1/2 t smoked paprika, divided
1/2 t red pepper flakes
1 lemon, juiced
1 1/2 cups cooked chickpeas, divided
1 bunch broccoli, peeled stems and florets, chopped into bite-size pieces
1/2 cup raisins
black pepper to taste

Preheat the oven to 350 degrees F.
Place the almonds and garlic in a large bowl and toss with half of the soy sauce, smoked paprika and red pepper flakes. (Use the same bowl for the finished salad.) Once combined, place in a single layer on a baking sheet and bake for 10 minutes, until almonds are warm and fragrant. Set aside to cool.
While the almonds are cooking, steam the broccoli, either in the microwave or on the stove. The broccoli should have some bite to it. Drain and run cold water over it to stop the cooking process.
In a blender, combine the remaining soy sauce, paprika, red pepper flakes, plus the lemon juice, and 1/4 cup of the chickpeas. Puree to combine, thinning the dressing with a little water if necessary. Add plenty of black pepper to taste.

Place the remaining chickpeas, raisins, broccoli and almond-garlic mixture in the large bowl, pour the dressing on top, and stir to combine.
Serve immediately.


Serving Size: Makes 4 servings