Place the broccoli in a microwave-safe bowl with a splash of water, cover with plastic wrap, and microwave until tender (under 10 minutes). Chop the cooked broccoli into small pieces.
Dice the onion and mince the garlic. Sauté them in a splash of olive oil until softened and translucent.
Finely chop the fresh chives.
In a large mixing bowl, combine the chickpea flour, sautéed onion and garlic, chopped chives, olive oil, eggs, baking powder, salt, and black pepper. Stir well until the batter is smooth.
Fold the chopped broccoli and about three-quarters of the crumbled feta cheese into the batter.
Pour the mixture into a parchment-lined loaf pan or baking dish and spread it out evenly.
Crumble the remaining feta cheese over the top and add a final crack of black pepper.
Bake in a preheated oven at 180°C for 25 minutes.
Remove from the oven, unmold while still warm, and cut into thick slices or squares to serve.
Cook it hands-free.
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