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Chickpea Broccoli Salad

This simple, versatile salad can be served warm or chilled. It’s a bright addition to any table. If you can find broccolini, or “baby broccoli,” use it whole. If your broccoli is young and tender, it won’t require any pressure, just a few minutes sitting in the covered cooker. Otherwise, use larger broccoli florets and cook briefly at low pressure. 13 minutes high pressure, natural release; 1 minute low pressure, quick release


  • ¾ cup chickpeas soaked and drained
  • 3 cloves garlic minced
  • 1 3-inch piece of kombu
  • ½ cup vegetable stock
  • ½ pound broccoli florets or broccolini
  • ½ cup sliced red onion
  • ¼ cup chopped fresh flat-leaf parsley
  • 3 tablespoons chopped Kalamata olives optional
  • ¼ to ½ teaspoon crushed red pepper flakes to taste


  • 1 tablespoon fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon minced fresh garlic
  • 1 tablespoon extra-virgin olive oil or aquafaba
  • 1 teaspoon white miso


  • Put the chickpeas, garlic, kombu, and stock in a pressure cooker and lock on the lid. Bring to high pressure; cook for 13 minutes. Let the pressure come down naturally.
  • While the chickpeas cook, in a small bowl whisk together the dressing ingredients. Set aside.
  • Open the lid of the cooker, carefully tilting it away from you. Add the broccoli and lock on the lid.
  • Bring to low pressure, cook for 1 minute, then quick release. (In an electric cooker, set to 0, bring to pressure, then immediately quick release.) Alternatively, you can stir in the broccoli, lock on the lid, and let sit until the broccoli becomes tender, 3 minutes for broccolini or up to 5 minutes for larger florets.
  • Open the cooker carefully. Remove and discard the kombu or save it for another use. Using a slotted spoon, transfer the contents to a serving bowl.
  • Combine the dressing with the beans and broccoli. Add the onion, parsley, olives if using, and red pepper flakes and toss. Taste and adjust the seasonings. Serve warm or chilled (if serving chilled, taste it when cold to see if you need to adjust the seasonings again)


Reprinted with permission from Vegan Under Pressure, Houghton, Mifflin, Harcourt, 2016, Jill Nussinow, MS, RDN