Introduction:
Welcome to a delectable vegan dish that combines the goodness of chickpeas and broccoli with a luscious white sauce. This recipe not only tantalizes the taste buds but also offers a nutritious meal rich in protein, fiber, and essential vitamins. Whether you’re a seasoned vegan or just exploring plant-based options, this dish promises a satisfying dining experience. Let’s delve into the details of crafting this culinary delight.

Ingredients:

2 cups cooked chickpeas
3 cups broccoli florets
1 tablespoon olive oil
3 cloves garlic, minced
1 onion, finely chopped
2 tablespoons all-purpose flour (or gluten-free flour for a gluten-free option)
2 cups unsweetened almond milk (or any plant-based milk of choice)
1 teaspoon Dijon mustard
1/2 teaspoon ground nutmeg
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Cooked rice or quinoa (optional, for serving)
Instructions:

Begin by cooking the chickpeas if you haven’t already. You can either use canned chickpeas or cook dried chickpeas according to package instructions. Set aside.
Steam the broccoli florets until they are tender yet still vibrant green. This typically takes about 5-7 minutes. Once done, remove from heat and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and chopped onion, sautéing until they are soft and fragrant, approximately 3-5 minutes.
Sprinkle flour over the garlic and onion mixture, stirring constantly to form a roux. Cook for another 2 minutes to remove the raw taste of the flour.
Slowly pour in the almond milk while whisking continuously to avoid lumps. Allow the mixture to simmer and thicken, stirring occasionally, for about 5-7 minutes.
Stir in the Dijon mustard and ground nutmeg, then season with salt and pepper according to your taste preferences.
Add the cooked chickpeas and steamed broccoli to the skillet, gently folding them into the creamy white sauce until well coated. Let the mixture simmer for an additional 5 minutes to allow the flavors to meld together.
Once the dish is heated through and the sauce has reached your desired consistency, remove from heat.
Serve the vegan chickpeas and broccoli with white sauce over cooked rice or quinoa, if desired. Garnish with freshly chopped parsley for a burst of freshness and color.
Nutritional Information:

Serving Size: 1 cup
Calories: 250
Total Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 380mg
Total Carbohydrates: 36g
Dietary Fiber: 10g
Sugars: 6g
Protein: 11g
Smart WW Points:

Green Plan: 6 SmartPoints per serving
Blue Plan: 4 SmartPoints per serving
Purple Plan: 2 SmartPoints per serving
Conclusion:
Indulge in the creamy goodness of this vegan chickpeas and broccoli with white sauce recipe, perfect for both weeknight dinners and special occasions. With its blend of wholesome ingredients and delightful flavors, it’s sure to become a favorite in your culinary repertoire. Enjoy the satisfaction of nourishing your body and delighting your taste buds with this plant-based masterpiece.