I’m getting tired of eating vegan.
Yep, as many great recipes as I’ve been making, I really want to sink my teeth into a piece of meat.
And, because I’ve become obsessed with figuring out the “best” way to eat, I’ve stumbled across a lot of information that promotes the consumption of quality animal products (grass fed beef, organically raised chicken, raw dairy, etc).
It’s like the second I started reading about these benefits (mostly in Sally Fallon’s Nourishing Traditions) I became convinced that I am feeling yucky because I’m not eating animals. (nevermind that I have an ACTUAL cold!)
I’m a fickle, fickle woman.
I’m continuing to turn this food anxiety and compulsiveness over to God and I’m asking Him to not only help me put these feelings into their proper place, but also to help me find a way of eating that I can feel really good about.
For now I’m sticking with the vegan diet because I committed to do so for Lent. I think it’s been good in that we are all choosing healthier snacks and overall eating more fruits and veggies.
Some of the more delicious veggies we’ve eaten have been part of the various salads I’ve made for lunches and side dishes.
This dish is one of my favorites so far! The flavors come together beautifully and although it’s a pretty simple recipe, the taste certainly exceeded my expectations!
The crisp broccoli, fresh parsley and bold green onions pair so nicely with the almost creaminess of the chickpeas and roasted pine nuts. I recommend making this dish “as is” and NOT skipping the pine nuts. They are a little pricey but you only need a third of a cup so I say make the splurge!
- 4 cups broccoli florets
- 15-oz can drained and rinsed chickpeas
- 5 sliced scallions
- ½ cup chopped fresh parsley
- ⅓ cup toasted pine nuts
- 1 minced clove garlic
- 2 tsp Dijon mustard
- 1 tsp honey
- 1 Tbsp grated lemon zest
- ¼ cup lemon juice
- 6 Tbsp extra-virgin olive oil
- Coarse salt and freshly ground black pepper
- Steam broccoli florets until just tender, 5 to 7 minutes. Once cool, chop and combine with chickpeas, scallions, parsley, and pine nuts.
- In a bowl, combine garlic, mustard, honey, lemon zest and juice. Slowly add oil, whisking to emulsify, and season with salt and pepper.
- Drizzle broccoli mixture with dressing and adjust seasoning.