Sesame Broccoli with Chickpeas

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.


2 heads of broccoli (about 1 bunch)
425g can chickpeas beans, drained and rinsed
Salt to taste
3/4 tsp. turmeric
2 tbsp. olive oil
2 tbsp. lemon juice
1 bunch green onions, sliced thinly
1 tbsp. sesame seeds
3 cloves garlic, slivered
1 tbsp. sesame oil

Using both sesame oil and sesame seeds, this dish is full of a nutty, delicate flavour. Sesame seeds are a brilliant source of copper and manganese which facilitate a number of nutritional benefits. Combining the broccoli and chickpea packs in the protein, a great vegan and vegetarian option.

Alternatively, serve in a wholemeal wrap - adding bell peppers, spinach, parmesan and squeeze of lime for a delicious burrito!


Cut broccoli into bite-sized florets. Cut the stems into small pieces and peel if they are tough. Bring 110ml cup water to boil. Add broccoli and sprinkle with salt. Cover and cook about 4 minutes, until broccoli is slightly tender but not soft. The water will have evaporated.

Remove from pan to a serving dish.

Add olive oil to a frying pan and sauté garlic and green onions over low heat for 1 minute. Add chickpeas and continue to sauté for about 4-5 minutes then remove from the heat.

Return broccoli to skillet, and add lemon juice and turmeric. Cook for 2 more minutes until broccoli is warmed. Sprinkle with sesame seeds and season to taste with salt and pepper. Return to serving dish and drizzle sesame oil over before serving.

Serves 6.

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