Chickpea Broccoli Salad Recipe:This Chickpea Broccoli Salad is a vibrant blend of broccoli and chickpeas and is the ideal side dish! This light and easy salad with dried cranberries, blueberries, red onion, sunflower seeds, and feta cheese is the ideal side dish for a cool summer.
Chickpea Broccoli Salad Recipe
Ingredients
- 4 cups chopped broccoli florets (one large crown broccoli)
- 1 (15-oz) can chickpeas, drained and rinsed
- 1/4 cup red onion, finely chopped
- 1 cup fresh blueberries
- 2/3 cup dried cranberries
- 1/2 cup roasted sunflower seeds
- ⅔ cup feta cheese crumbles, optional
Broccoli Salad Dressing:
- 1/4 cup mayonnaise
- 3 Tbsp honey
- ⅓ cup fresh lemon juice
- ¾ tsp sea salt, to taste
- 2 tsp poppy seeds, optional
Instructions
- Combine the dressing ingredients in a small bowl or measuring cup and reserve until needed.
- After giving the broccoli’s crown a thorough rinse, put it on a chopping board and cut it into tiny florets with a sharp knife. Spoon the broccoli florets into a large salad or mixing dish. Note: You can pulse the broccoli in a food processor to shred it finely if you desire extremely small pieces of broccoli. Using a colander, drain and rinse the chickpeas. Combine them with the broccoli in a big bowl.
- Add the remaining broccoli salad ingredients (feta cheese, red onion, dried cranberries, blueberries, and sunflower seeds).
- After adding all of the dressing to the basin containing the salad ingredients, toss everything until thoroughly mixed.
- After giving the salad a taste test, adjust the seasoning with extra sea salt, black pepper, or fresh lemon juice.
- For a full supper, serve this chickpea broccoli salad with your main entrée.
ALSO SEE
Notes
- Replace the mayonnaise with Greek yogurt if you prefer.
- Use pure maple syrup or regular cane sugar in place of honey if you’d like.
-
Or rice vinegar or apple cider vinegar
Nutrition
- Serving: 1 serving (of 8)
- Calories: 265 kcal
- Carbohydrates:Â 32g
- Protein:Â 7g
- Fat:Â 13g
- Saturated Fat:Â 3g
- Polyunsaturated Fat:Â 4g
- Cholesterol:Â 11 mg
- Sodium:Â 578 mg
- Fiber:Â 5g
- Sugar:Â 19g
FAQs AND Questions
How to Make Chickpea Broccoli Salad:
- Combine the dressing ingredients in a small bowl or measuring cup and reserve until needed.
After giving the broccoli’s crown a thorough rinse, put it on a chopping board and cut it into tiny florets with a sharp knife.
- Spoon the broccoli florets into a large salad or mixing dish.
- Note: You can pulse the broccoli in a food processor to shred it finely if you desire extremely small pieces of broccoli.
- Using a colander, drain and rinse the chickpeas. Combine them with the broccoli in a big bowl.
- Add the remaining broccoli salad ingredients (feta cheese, red onion, dried cranberries, blueberries, and sunflower seeds)
- After adding all of the dressing to the basin containing the salad ingredients, toss everything until thoroughly mixed.
- After giving the salad a taste test, adjust the seasoning with extra sea salt, black pepper, or fresh lemon juice.
- For a full supper, serve this chickpea broccoli salad with your main entrée.
- Broccoli salad can be kept in the fridge for up to five days when kept in an airtight container.
- To add extra taste, texture, and diversity to your green salads, toss in some leftover chickpea broccoli salad!
- If served as a side dish instead of a main course, this salad will feed up to 6 people.
- Depending on how many guests you’re feeding or how much leftover salad you want, you can change the ingredient amounts. Include this recipe for chickpea salad in your weekly meal preparation!