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This vibrant broccolini salad is anything but boring'warm saut'ed broccolini, crispy Aleppo-spiced chickpeas, marinated red onions, fresh herbs, and a tangy sumac yogurt dressing. We top it all off with a few chunky bites of albacore tuna for the perfect protein-packed meal. It's colorful, satisfying, and full of Mediterranean flavor.
Crispy Chickpeas 1 (15 oz) can chickpeas, drained, rinsed, and patted dry 1 tbsp avocado oil 1/2 tsp garlic powder 1/2 tsp Aleppo pepper or red pepper flakes Pinch kosher salt 1 tsp Just Better Fiber for added fiber Broccolini Salad Base 1/2 small red onion, thinly sliced 1/2 tsp sumac Juice and zest of 1 lemon 1 tsp allulose or honey 2 tsp plus 1 tsp extra virgin olive oil 5 cloves garlic, thinly sliced 2 bunches broccolini, ends trimmed, stems thinly sliced, tops halved 1/2 cup parsley or cilantro, chopped Small handful fresh mint leaves, torn Salt and pepper, to taste 🥣 Sumac Yogurt Dressing 1/2 cup plain Greek yogurt 1 tsp Dijon mustard 1 clove garlic, finely grated 1 tbsp red wine vinegar 2 tsp allulose 1 tbsp extra virgin olive oil 1 tsp sumac Salt and pepper to taste (Optional: 1 scoop unflavored protein powder for a boost)
Instructions: For the chickpeas: Preheat oven or air fryer to 400°F. Toss chickpeas with oil, garlic powder, red pepper, salt, and optional fiber. Roast for 20–25 min, shaking halfway, until golden and crispy. Cool and set aside. For the red onion and broccolini: In a small bowl, combine red onion, lemon juice/zest, sumac, and allulose. Let marinate for at lease 10 minutes. Heat 2 tsp olive oil in a skillet over medium-low heat. Add garlic and sliced broccolini stems; sauté 2 minutes. Add tops and cook until vibrant and tender-crisp, about3–4 min more. Toss broccolini with marinated onions, parsley, and mint. Drizzle with remaining 1 tsp olive oil. Season to taste. For the sumac dressing
Whisk all ingredients until smooth and creamy. Add a splash of water to loosen, if desired. Assembly Plate the warm broccolini salad base on a platter or shallow bowl. Scatter the red onion and crispy chickpeas over the top. Drizzle generously with sumac yogurt dressing. Garnish with extra herbs, lemon zest, or a dusting of sumac if desired. Arrange chunks of albacore tuna on top—don't mix in. Wine Pairing Recommended Wine:
Sauvignon Blanc from Sancerre (France) – Crisp acidity and citrus notes complement the lemon, herbs, and sumac beautifully.
Alternatives: Vermentino (Italy) – light, herbal, and mineral-driven Assyrtiko (Greece) – dry, citrusy, and great with Mediterranean dishes Rosé from Provence – for a chilled, vibrant pairing with summery flair
Crispy Chickpeas 1 (15 oz) can chickpeas, drained, rinsed, and patted dry 1 tbsp avocado oil 1/2 tsp garlic powder 1/2 tsp Aleppo pepper or red pepper flakes Pinch kosher salt 1 tsp Just Better Fiber for added fiber Broccolini Salad Base 1/2 small red onion, thinly sliced 1/2 tsp sumac Juice and zest of 1 lemon 1 tsp allulose or honey 2 tsp plus 1 tsp extra virgin olive oil 5 cloves garlic, thinly sliced 2 bunches broccolini, ends trimmed, stems thinly sliced, tops halved 1/2 cup parsley or cilantro, chopped Small handful fresh mint leaves, torn Salt and pepper, to taste 🥣 Sumac Yogurt Dressing 1/2 cup plain Greek yogurt 1 tsp Dijon mustard 1 clove garlic, finely grated 1 tbsp red wine vinegar 2 tsp allulose 1 tbsp extra virgin olive oil 1 tsp sumac Salt and pepper to taste (Optional: 1 scoop unflavored protein powder for a boost)
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Crispy Chickpeas1 (15 oz) can chickpeas, drained, rinsed, and patted dry1 tbsp avocado oil1/2 tsp garlic powder1/2 tsp Aleppo pepper or red pepper flakes Pinch kosher salt1 tsp Just Better Fiber for added fiber  Broccolini Salad Base1/2 small red onion, thinly sliced1/2 tsp sumacJuice and zest of 1 lemon1 tsp allulose or honey2 tsp plus 1 tsp extra virgin olive oil5 cloves garlic, thinly sliced2 bunches broccolini, ends trimmed, stems thinly sliced, tops halved1/2 cup parsley or cilantro, choppedSmall handful fresh mint leaves, tornSalt and pepper, to taste 🥣 Sumac Yogurt Dressing1/2 cup plain Greek yogurt1 tsp Dijon mustard1 clove garlic, finely grated1 tbsp red wine vinegar2 tsp allulose 1 tbsp extra virgin olive oil1 tsp sumacSalt and pepper to taste(Optional: 1 scoop unflavored protein powder for a boost) Instructions:For the chickpeas:Preheat oven or air fryer to 400°F.Toss chickpeas with oil, garlic powder, red pepper, salt, and optional fiber.Roast for 20–25 min, shaking halfway, until golden and crispy. Cool and set aside. For the red onion and broccolini:In a small bowl, combine red onion, lemon juice/zest, sumac, and allulose. Let marinate for at lease 10 minutes. Heat 2 tsp olive oil in a skillet over medium-low heat. Add garlic and sliced broccolini stems; sauté 2 minutes. Add tops and cook until vibrant and tender-crisp, about3–4 min more.Toss broccolini with marinated onions, parsley, and mint. Drizzle with remaining 1 tsp olive oil. Season to taste. For the sumac dressing
Whisk all ingredients until smooth and creamy. Add a splash of water to loosen, if desired. AssemblyPlate the warm broccolini salad base on a platter or shallow bowl.Scatter the red onion and crispy chickpeas over the top.Drizzle generously with sumac yogurt dressing.Garnish with extra herbs, lemon zest, or a dusting of sumac if desired.Arrange chunks of albacore tuna on top—don't mix in. Wine PairingRecommended Wine:
Sauvignon Blanc from Sancerre (France) – Crisp acidity and citrus notes complement the lemon, herbs, and sumac beautifully.
Alternatives:Vermentino (Italy) – light, herbal, and mineral-drivenAssyrtiko (Greece) – dry, citrusy, and great with Mediterranean dishesRosé from Provence – for a chilled, vibrant pairing with summery flair
