Braised Broccoli "Rice" Salad

2 Tbsp. olive oil

1 clove garlic, finely minced or pressed

1 15 oz. can garbanzo beans, drained and rinsed

1 head of broccoli, including stalks, finely chopped (about 4 cups)

Salt and pepper

2 tsp. lemon juice

Zest from one lemon

2 Tbsp. chopped parsley, chives and/or celery leaves

In a deep skillet or soup pot, saute the garlic in oil for a minute, then add the garbanzo beans and stir. Add broccoli, season with salt and pepper and cook for about 2 minutes more, just until broccoli turns bright green. Add 1 Tbsp. water, turn heat to low, cover and steam-cook for about 1-2 minutes (you want the broccoli to be crisp-tender). Stir in the lemon juice, zest, and herbs.

Season to your taste with salt and pepper. Serve warm or at room temperature.

Recipe created or adapted by Liz Talley, Urban Graze

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