Broccolini and chickpea salad (vegetarian, gluten-free)

INGREDIENTS

• 1 bunch broccolini

• 1 cup of canned cooked chickpeas, drained

• 1 clove garlic, thinly sliced

• 1/2 radish, thinly sliced

• ¼ cup extra-virgin olive oil, plus more for drizzling

• Sea salt

• Freshly ground black pepper

• Onion powder

• Garlic powder

• Pinch red pepper flakes

• Parmesan cheese for drizzling

DIRECTIONS

1. In a cast iron fry pan, add in the olive oil. Let warm up for a few minutes.

2. Add in the drained chickpeas. Season with sea salt, black pepper, onion powder, garlic powder, and chili flakes.

3. Cook the chickpeas in the pan for 15 minutes. Remove the chickpeas from the pan and place on a plate.

4. Add in more olive oil and the sliced garlic to the fry pan.

5. Add in the broccolini to the fry pan as well. Cook the broccolini for 15 minutes (allow some parts to brown).

6. Remove the broccolini from the pan and place on the plate with chickpeas.

7. Add the thinly sliced radish to the plate.

8. Drizzle more olive oil, chili flakes and parmesan cheese all over veggies. Enjoy!