Posted by Carolynhttps://umamigirl.com/10-minute-chickpea-broccoli-bowls/
10 Minute Chickpea Broccoli Bowls with Balsamic Vinaigrette
As with our recent 5 minute taco bowls, these chickpea broccoli bowls draw heavily on the freezer and pantry while still packing lots of flavor and nutrition.
ounces frozen chopped broccoli
ounces frozen corn
cans chickpeas*, rinsed and drained
jar sliced Spanish-style olives with pimentos, drained
bell pepper, sliced
ounces baby spinach
small shallot, minced
cup balsamic vinegar
cup olive oil
teaspoon Dijon mustard
Freshly ground black pepper to taste
Cook the broccoli in the microwave according to package directions. To save time, you can use a bowl large enough to accommodate the broccoli and the corn and add the corn when the correct amount of cooking time remains. Drain vegetables and place in separate bowls.
While the vegetables cook, combine the shallot, vinegar, oil, mustard and salt in a small jar and shake to emulsify (or whisk together in a small bowl).
We like to put all the ingredients in separate small serving bowls in the middle of the table, stick a spoon or fork in each, and let everyone assemble their own dinner. You could assemble each person's serving beforehand if it's easier to manage -- just arrange a bit of everything in its own little pile in each bowl.
* When I include canned chickpeas in salads, I like to use Goya because they're nice and firm compared to some other brands. (Just FYI. This isn't a sponsored post.)