lemony broccoli-chickpea bowls

Name: lemony broccoli-chickpea bowls
Ingredients: 1/2 cup walnuts; 2 small heads broccoli (~1 1/4 lbs), trimmed; 1 (15.5 ounce) can chickpeas; 3 tablespoons extra-virgin olive oil, divided; 1/2 teaspoon kosher salt; freshly-ground black pepper; 1 cup dry Israeli (pearl) couscous (or pasta/grain of choice); 1/2 cup tightly-packed fresh basil leaves, finely chopped (about 2 tablespoons); 1 small clove garlic, minced; 1/4 teaspoon red pepper flakes; 1 tablespoon capers (or chopped Castelvetrano olives – yum!); grated Parmesan cheese, for serving

a dinner favorite of mine for years!

spooning into lemony broccoli chickpea bowls on a wooden cutting board

Here’s a fun fact that some of you may not know: My twin sister and I used to have a food blog called double thyme. (Well technically it still exists, but we haven’t posted in….years). The point is, these lemony broccoli-chickpea bowls, adapted from The Love and Lemons Cookbook, were by far the most popular recipe on the site. …

Hi, I’m Grace

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