Broccolini Salad with Crispy Aleppo Chickpeas, Sumac Yogurt & Albacore Tuna

Ingredients

Directions

1. 1

   Roast the crispy chickpeas

   Preheat the oven to 425°F. Drain and rinse the chickpeas, then pat them very dry with a clean kitchen towel or paper towels. Removing as much moisture as possible will help them get crispy. Toss the chickpeas with avocado oil, onion powder, Aleppo pepper, and kosher salt. Spread them in a single layer on a baking sheet. Roast for 20 to 25 minutes, shaking the pan halfway through, until golden and crispy. Set aside.

2. 2

   Marinate the sumac onions

   Place the thinly sliced red onion in a small bowl. Add the sumac, lemon zest, lemon juice, and a pinch of salt. Toss well and let the onions marinate for at least 10 minutes while you prepare the rest of the salad.

3. 3

   Sauté the broccolini

   Trim the tough ends from the broccolini. Leave smaller stalks whole and slice particularly thick stalks lengthwise so they cook evenly. Heat the extra virgin olive oil in a large skillet over medium heat. Add the sliced garlic and cook for about 30 seconds, just until fragrant. Add the broccolini and season lightly with salt and black pepper. Sauté for 5 to 7 minutes, turning occasionally, until the broccolini is bright green, lightly browned in spots, and tender-crisp. If the stems need a little more cooking, add 1 to 2 tablespoons of water and cover the pan for about a minute. You want the broccolini tender while preserving that vibrant green color. Remove from the heat and allow to cool slightly.

4. 4

   Make the sumac yogurt dressing

   In a small bowl, combine the Greek yogurt, Dijon mustard, grated garlic, red wine vinegar, maple syrup, extra virgin olive oil, and sumac. Season with salt and black pepper. Whisk until smooth. If needed, add water 1 teaspoon at a time until the dressing is creamy and loose enough to spoon or drizzle.

5. 5

   Build the broccolini salad

   Add the marinated red onion, parsley or cilantro, and torn mint to the warm broccolini. Gently toss, being careful not to break up the broccolini. The stalks should remain intact so they can be arranged individually on the serving platter.

6. 6

   Assemble

   Spoon some of the sumac yogurt dressing across the bottom of a large serving platter. Arrange the broccolini over the dressing, placing the stalks one at a time to create a colorful, composed presentation. Distribute the marinated onions and herbs throughout. Scatter the crispy Aleppo chickpeas over and around the broccolini. Break the drained albacore tuna into large, attractive chunks and place them strategically around the salad. Don't toss the tuna into the salad. Keeping it on top makes the tuna feel intentional while allowing the broccolini and chickpeas to remain the stars. Drizzle with additional sumac yogurt dressing. Finish with fresh mint or parsley, a sprinkle of sumac, and lemon wedges, if desired.