Name: Garlicky Broccoli and Chickpea Salad
Total time: 50 min
Ingredients: 1 ounce Parmesan cheese , grated (1⁄2 cup); 1/2 cup extra-virgin olive oil , divided; 2 tablespoons lemon juice; 3 garlic clove , minced; 1 tablespoon mayonnaise; 1/2 teaspoon red pepper flakes; 1 (15-ounce) can chickpeas , rinsed; 1 red onion , halved and sliced 1⁄2 inch thick; 1 teaspoon table salt , divided; 1 teaspoon pepper , divided; 1 1/2 pounds broccoli florets , cut into 2-inch pieces

Why This Recipe Works

To create a broccoli salad that brings out the best in broccoli and is flavorful and substantial enough to work as a starter, side, or even a main dish, we employed a two-stage cooking method to steam and char the broccoli simultaneously: skillet roasting. While moist cooking methods such as boiling or steaming discourage browning and don’t add much flavor, skillet roasting builds deep flavor by using dry, relatively high heat to create tasty char. We found that if we fully filled the pan (a nonstick skillet is best here) with florets, usually something we discourage, the broccoli on top steamed and began to soften while the broccoli on the bottom picked up considerable browning and deep flavor. The key was to stir well at 5-minute intervals throughout the cooking time so that all the broccoli was redistributed from the bottom to the top and had a perfect balance of crispy char and tender texture. We tossed the charred broccoli (along with softened onion) in a silky and sharp dressing of Parmesan, mayonnaise, extra-virgin olive oil, lemon juice, fresh garlic, and red pepper flakes. Chickpeas helped bulk up the salad, making for a hearty, filling dish.

Before You Begin

The skillet will look very full when you add the broccoli in step 3, but the broccoli will shrink as it cooks. The broccoli pieces will begin to look very dark during cooking. This is OK.

Instructions

Whisk Parmesan, ¼ cup oil, lemon juice, garlic, mayonnaise, and pepper flakes together in large bowl. Add chickpeas and toss to combine; set aside.

Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion, ¼ teaspoon salt, and ½ teaspoon pepper and cook until onion is tender and beginning to brown, 6 to 8 minutes, stirring occasionally. Transfer onion to bowl with chickpea mixture.

Heat remaining 3 tablespoons oil in now-empty skillet over medium heat until shimmering. Add broccoli, remaining ¾ teaspoon salt, and remaining ½ teaspoon pepper. Cook until broccoli is dark brown and crispy in spots, about 20 minutes, stirring every 5 minutes.

Transfer broccoli to bowl with chickpea mixture and toss to combine. Serve warm.