lemony broccoli-chickpea bowls

Name: lemony broccoli-chickpea bowls
Ingredients: 1/2 cup walnuts; 2 small heads broccoli ((about 1¼ pounds), trimmed); 1 (15.5-ounce) can chickpeas; 3 tablespoons extra virgin olive oil, (divided); 1/2 teaspoon kosher salt; Freshly ground black pepper, (to taste); 1 cup dry Israeli (pearl) couscous; 1/2 cup tightly-packed fresh basil leaves, (finely chopped ); 1 small clove garlic, (minced); 1/4 teaspoon crushed red pepper flakes; 1 lemon; 1 tablespoon capers; Grated Parmesan cheese, (for serving)

one of my all-time favorite dinner recipes!

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. …