I always tend to order too much produce. So, come midweek once we’ve gone through all of the meat, potatoes, and grains (I’ll admit I’m much better at eating these types of foods than my vegetables) I’m blessed to have loads of veggies streaming out of the refrigerator just begging to be made into something.
The mounds of extra vegetables are usually created into a salad; I always make enough so that I can bring the leftovers to the office for lunch for the rest of my work week.
My first helping of this salad didn’t have any ginger in it but my second… oh boy did it ever! Definitely suggest throwing ginger in this one. It totally makes it! Unless a recipe I’m making calls for fresh ginger strips or whatnot, I can usually get away with throwing the full root right in the freezer. It’ll keep like that for months and makes it a lot easier to shred into my favourite recipes.
Ginger & garlic broccoli salad
As an alternative, ground chicken or turkey can replace the chickpeas.
Ingredients
| 3 cups | broccoli, raw |
| 1 can | chickpeas |
| 1 cup | rice, leftover or cooled |
| 1 inch | ginger, grated |
| 2 cloves | garlic, minced |
| 2 | tomatoes, diced |
| ¼ cup | olive oil |
| ¼ cup | lemon juice |
| 1 tsp | herbamare |
| 3 Tbsp | parsley, fresh |
| 1 Tbsp | rosemary, fresh |
Directions
- Combine all ingredients – serve as is or chill overnight
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