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Broccoli Chickpea Salad

Broccoli Chickpea Salad
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Broccoli Chickpea Salad is a vibrant, nutritious, and easy-to-make dish combining crunchy broccoli, protein-rich chickpeas, fresh herbs, and a zesty lemon-olive oil dressing. Perfect as a quick lunch, satisfying side, or light dinner, this salad is wholesome, refreshing, versatile, and bursting with bold flavors.

Ingredients

Scale

Main Ingredients

  • 2 cups fresh broccoli florets, chopped into bite-sized pieces
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/4 cup red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh herbs (parsley or cilantro), chopped

Dressing

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • Salt, to taste
  • Black pepper, to taste

Optional Add-ins

  • Crumbled feta or goat cheese (for cheesy boost)
  • Toasted nuts (almonds, walnuts) or seeds (sunflower seeds) for extra crunch
  • Red pepper flakes or diced jalapeño for a spicy kick
  • Nutritional yeast for vegan cheesy flavor
  • Quinoa or farro to make it a grain bowl

Instructions

  1. Prep the Vegetables: Wash the broccoli thoroughly and chop into small, bite-sized florets. Thinly slice the red onion and halve the cherry tomatoes to release their juices into the salad later.
  2. Cook or Blanch Broccoli (Optional): To soften the broccoli slightly while keeping its crunch, blanch it in boiling water for 1–2 minutes, then plunge it into ice water. This step is optional if you prefer raw, vibrant broccoli.
  3. Combine Chickpeas and Veggies: Drain and rinse canned chickpeas to remove excess sodium, then mix them in a large bowl with the broccoli, red onion, cherry tomatoes, and chopped fresh herbs.
  4. Prepare the Dressing: Whisk together extra virgin olive oil, fresh lemon juice, salt, and pepper in a small bowl until emulsified. The lemon juice brightens the flavors, while the olive oil adds a smooth finish.
  5. Toss and Serve: Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly. Taste and adjust seasoning if needed before serving.

Notes

  • Use fresh, crisp broccoli and ripe cherry tomatoes for the best flavor and texture.
  • Ensure chickpeas are thoroughly rinsed and dried to avoid a soggy salad.
  • Cut broccoli florets and other veggies uniformly into bite-sized pieces for ease of eating.
  • Customize the dressing by experimenting with mustard or garlic for extra depth.
  • Allow the salad to rest for 10 minutes after tossing so flavors meld beautifully.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days; keep dressing separate if you prefer a crunchier broccoli texture.
  • Freezing the salad is not recommended as broccoli and fresh veggies lose their texture; you may freeze chickpeas separately if needed.
  • This salad is best enjoyed cold or at room temperature—no reheating necessary.

Nutrition

Keywords: broccoli, chickpea, salad, healthy, vegan, gluten-free, easy, quick lunch, side dish, lemon vinaigrette

Find it online: https://ninagourmet.com/broccoli-chickpea-salad/