Makes 6 servings (about 6 cups)
Total time: about 20 minutes
4 cups fresh broccoli florets
1 can chickpeas, drained and rinsed (15 oz.)
1/2 cup thinly sliced shallots
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
1 Tbsp. Minced garlic
1 Tbsp. Minced fresh ginger
1 tsp. Dried thyme
Salt, black pepper, and red pepper flakes to taste
1/4 cup grated Parmesan
Steam broccoli in a steamer over a pot boiling water until crisp-tender, 3 minutes. Add chickens and steam 1 minute more. Let cool slightly, then chop broccoli.
Combine broccoli, chickpeas, and shallots in a large bowl.
Whisk together lemon juice, oil, garlic, ginger, and thyme; Toss with broccoli salad. Season salad with salt, black pepper, and pepper flakes; top with Parmesan.