Salads
Vibrant Broccolini Salad with Crispy Chickpeas, Sumac Dressing, and Albacore Tuna
Ingredients
- Crispy Chickpeas:
- 1 (15 oz) can chickpeas, drained, rinsed, and patted dry
- 1 tbsp avocado oil
- 1/2 tsp garlic powder
- 1/2 tsp Aleppo pepper or red pepper flakes
- Pinch kosher salt
- 1 tsp Just Better Fiber for added fiber
- Broccolini Salad Base
- 1/2 small red onion, thinly sliced
- 1/2 tsp sumac
- Juice and zest of 1 lemon
- 1 tsp allulose or honey
- 2 tsp plus
- 1 tsp extra virgin olive oil
- 5 cloves garlic, thinly sliced
- 2 bunches broccolini, ends trimmed, stems thinly sliced, tops halved
- 1/2 cup parsley or cilantro, chopped
- Small handful fresh mint leaves, torn
- Salt and pepper, to taste 🥣
- Sumac Yogurt Dressing
- 1/2 cup plain Greek yogurt
- 1 tsp Dijon mustard
- 1 clove garlic, finely grated
- 1 tbsp red wine vinegar
- 2 tsp allulose
- 1 tbsp extra virgin olive oil
- 1 tsp sumac Salt and pepper to taste
- (Optional: 1 scoop unflavored protein powder for a boost)
Directions
- 1
For the chickpeas:
- 2
Preheat oven or air fryer to 400°F. Toss chickpeas with oil, garlic powder, red pepper, salt, and optional fiber. Roast for 20–25 min, shaking halfway, until golden and crispy. Cool and set aside.
- 3
For the red onion and broccolini: In a small bowl, combine red onion, lemon juice/zest, sumac, and allulose. Let marinate for at lease 10 minutes. Heat 2 tsp olive oil in a skillet over medium-low heat. Add garlic and sliced broccolini stems; sauté 2 minutes. Add tops and cook until vibrant and tender-crisp, about3–4 min more. Toss broccolini with marinated onions, parsley, and mint. Drizzle with remaining 1 tsp olive oil. Season to taste.
- 4
For the sumac dressing Whisk all ingredients until smooth and creamy. Add a splash of water to loosen, if desired. Assembly Plate the warm broccolini salad base on a platter or shallow bowl. Scatter the red onion and crispy chickpeas over the top. Drizzle generously with sumac yogurt dressing. Garnish with extra herbs, lemon zest, or a dusting of sumac if desired. Arrange chunks of albacore tuna on top—don't mix in.
- 5
Wine Pairing Recommended Wine: Sauvignon Blanc from Sancerre (France) – Crisp acidity and citrus notes complement the lemon, herbs, and sumac beautifully.
- 6
Alternatives: Vermentino (Italy) – light, herbal, and mineral-driven Assyrtiko (Greece) – dry, citrusy, and great with Mediterranean dishes Rosé from Provence – for a chilled, vibrant pairing with summery flair
