Directions:

• Chop 1 medium red onion into small diced pieces and place a pan over medium heat. Drizzle in 1-2 tsp oil and place in onion. Sprinkle ½ tsp salt and ¼ tsp pepper over the onions. Cook, stirring occasionally, for 5 minutes. Slice 4-6 garlic cloves, thinly, and toss in with the onions. Cook for an additional 2 minutes.

• While onions are cooking, in a mixing bowl, combine ½ cup grated parmigiano reggiano, 1 ½ tbsp mayo, 2 tsp vinegar or lemon juice, ¼ cup olive oil, and ½ tsp red pepper flakes to make a dressing. Stir to combine.

• Once onions have finished cooking, move them to the dressing mixture. Stir to combine again.

• Chop broccoli into bite size pieces and place a pan over medium heat. Drizzle in 1-2 tsp oil and place in broccoli pieces. Sprinkle ½ tsp salt and ¼ tsp pepper over the broccoli. Cover with lid and let cook for 12-15 minutes. Check for doneness by piercing the broccoli with a knife. If the knife goes easily through, the broccoli is done. If not, cover and cook for another 3-5 minutes. You want the broccoli to still have a slight crunch but not too much as the almonds will also help add some crunch.

• Drain very well the 1 can of chickpeas and pour into onion and dressing mixture.

• Chop ½ cup of almonds and move the pieces to the onion mixture.

• Move the broccoli pieces to the chickpea and onion mixture. Stir well to combine

• Serve with a little more grated parmigiana, a couple more red pepper flakes, and a drizzle of olive oil.

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