Broccoli Cauliflower Summer Chop Salad with Bacon Chickpeas

We can’t deny it anymore, guys. We are into summer. We are hitting hotter days and warmer nights. As much as I love the brighter nights and sunsets that scream purple and pink with the occasional deep amber, I have a hard time baking in this heat. I will do just about anything to avoid turning my oven to 350. Including the procrastination of planning of my cake workshops and such. I have no choice but to persist and continue moving in the direction of: forward.

Yes, I miss all the flour/butter/sugar concoctions but, there is really no denying this fact: Summer makes BOMB produce. Let me clarify, Oregon makes BOMB summer produce. It is how I survive the beads of sweat dripping down my back, and it’s how I cope with my separation anxiety with a noncommissioned oven. The salads, the gazpachos, the compotes, the herb rubs, the grilled corn … all of it, at once, and in mass quantities, please and thanks.

There are a few reasons I pick up my produce at Fred Meyer. Okay, OTHER than the fact that it’s just a few lights away.

1. I always seem to find the freshest produce. It’s well-shopped so I know that I’m going to get the best crisp apples and firm cauliflower and broccoli.
2. They have a commitment to sourcing their produce locally and using farms like Oregon’s own Valley Pride, which is a big reason why the produce is always fresh.
3. Since they source their produce locally, it greatly reduces the emissions it takes to get the produce from farm to Freddy’s. Let’s take care of our earth, shall we?

So, in the same vein as avoiding the use of the oven and picking up some fresh produce like Valley Pride Broccoli and Cauliflower, I’m bringing you this recipe for Broccoli Cauliflower Summer Chop Salad with Bacon Chickpeas. It’s loosely based on a family recipe that always appears on my Aunt’s kitchen island every Fourth of July celebration. It’s sweet and savory and made slightly better for us because we use Greek yogurt instead of mayonnaise. Let’s not get crazy, mmkay? Because, I need these fresh cubes of marbled Colby Jack cheese. They are just necessary anytime there is a recipe that includes broccoli. They are best friends and we are going to make sure they never separate.

Instead of using real bacon this time, I roasted up some chickpeas the night before with that same Greek yogurt, a sprinkle of salt and browned sugar, and a splash of liquid smoke, and BOOM Bacon Chickpeas were created. Unfortunately, you do have to set your oven to 400 degrees so save this timing for the night before. Or anytime during the day for you lucky folk with air conditioning. They have a great texture and definitely have the aroma of bacon because of the molasses, brown sugar, and hickory flavors from the liquid smoke.

Stay cool out there, friends. Keep on drowning in all the best summer produce. You know what? We should pick up some ice cream from the store while we’re at it. It’s all about balance isn’t it? Stay out in the backyard and watch the sun go down with friends. Leave work a little early to make it to that neighborhood pick-up softball game. Definitely make all the cast iron dessert recipes. Re-apply your SPF and stay in the pool an hour longer. Plan a weekend trip to the beach with your girlfriends. Breathe in and hold onto the smell of those roses in your backyard. It’s summer time.

Thank you, Fred Meyer for sponsoring this post. And thank you, my readers, for loving the brands that support me.

Broccoli Cauliflower Summer Chop Salad with Bacon Chickpeas

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Try out this summers best salad recipe, Broccoli Cauliflower Summer Chop Salad with Bacon Chickpeas. That’s right! Bacon Chickpeas!!!!

• Author: Karlee Flores
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4-6 servings

Ingredients

|| Bacon Chickpeas || 

1 can chickpeas (garbanzo beans)

¼ cup Greek yogurt

1 tablespoon brown sugar

2 teaspoons liquid smoke, Hickory-flavored preferred

1 ½ teaspoons salt

|| Chop Salad ||

1 head of broccoli

1 head of cauliflower

1/3 cup currants

1 red onion, chopped

1 cup Greek yogurt

1/3 cup avocado oil

¼ cup apple cider vinegar 

2 tablespoons sugar

1 teaspoon salt

6 ounces Colby Jack Cheese, cubed

1 avocado, sliced

1 cup cherry tomatoes, sliced

1/3 cup sunflower seeds

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Instructions

Preheat oven to 400 degrees. Drain and dry the chickpeas and place in a bowl. Add the Greek yogurt, brown sugar, liquid smoke, and salt. Mix together then spread out onto a baking sheet. Place in the oven for 10 minutes. Remove from the oven and with a spoon, reposition the chickpeas and place back in the oven for another 8-10 minutes. Cool to room temperature.

Chop the broccoli and cauliflower into small bean sized pieces and place in a large bowl with the currants and red onions. 

In a small bowl, whisk together the Greek yogurt, avocado oil, apple cider vinegar, sugar, and salt. Pour over broccoli and cauliflower mixture, and toss together. 

Mix in the bacon chickpeas, cheese, avocado, tomatoes and sunflower seeds and toss together. You can also use these items to top the salad individually. 

Keywords: bacon, broccoli, cauliflower, chickpea, chickpeas, salad