Chickpea Gribiche

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I thought I’d try my hand at French cooking the other day, as intimidating that sounded.

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Have no fear! This is an easy, tasty, comforting dish that will be a regular in my kitchen. A gribiche, as you may know, is a French sauce made from mashed egg yolk, dijon mustard, herbs, capers, and oil.

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I made a simpler version of the classic and am really happy with how it turned out.

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Ingredients

Serves 4

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  • 8-10 cups chopped broccoli
  • 5 hard boiled eggs
  • 3 1/2 cup cooked chickpeas
  • ~2 tbs extra virgin olive oil
  • 1 tbs red or white wine vinegar
  • salt

Dressing ingredients

  • 1/2 cup extra virgin olive oil
  • 1/4 cup smooth ground dijon mustard
  • 1 plump clove garlic, crushed
  • 1 cooked egg yolk (from hard boiled eggs listed above)
  • 2 tsp chopped fresh tarragon
  • 1/2 tsp fresh thyme (optional)
  • 1/2 tsp chopped chives
  • 1 tsp pure maple syrup or agave nectar
  • A few dashes black pepper or lemon pepper
  • 1 tbsp capers

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Directions

Preheat oven to 400. Toss chickpeas in vinegar, a few good pinches of salt, and just enough oil to coat. Spread on a baking sheet and bake until crunchy and golden, about 35 minutes. Prepare the broccoli by tossing in about 1 tbs of oil and a few good pinches of salt. Spread on a baking sheet and bake until browned and crunchy around the edges, about 20 minutes. Meanwhile, prepare the gribiche sauce. Mash the egg yolk with a fork in a small bowl or mason jar. Slowly drizzle in the oil while stirring until the mixture is smooth. Add the mustard and whisk until smooth. Add the remaining ingredients and mix until smooth. I made mine in a jar and just put the lid on and gave it a good shake. Slice the eggs (a julienne cut is more traditional). When everything is ready, divide the broccoli, chickpeas, and eggs over 4 plates and drizzle with sauce.

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