Chickpea Broccoli Salad
A refreshing healthy side dish, this chickpea broccoli salad combines all sorts of superfoods for a nutrient-dense salad. Customize it to your heart's delight and enjoy it during the warm weather months.
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Salads
Cuisine: American
Servings: 6 Servings
Calories: 265kcal
Author: Julia
- 4 cups broccoli florets chopped (1 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
In a small bowl or measuring cup, mix together the ingredients for the dressing and set aside until ready to use.
Rinse the crown of broccoli very well then place broccoli on a cutting board and use a sharp knife to chop it into small florets. Transfer the broccoli florets to a large mixing bowl or a salad bowl. Note: if you prefer very small pieces of broccoli, you can pulse the broccoli in a food processor to shred it finely. Drain and rinse the chickpeas in a colander. Add them to the large bowl with the broccoli. Add in the rest of the ingredients for the broccoli salad (blueberries, dried cranberries, red onion, sunflower seeds and feta cheese).
Pour all of the dressing into the bowl with the salad ingredients and toss everything together until well-combined.
Taste the salad for flavor and add more sea salt, black pepper, or fresh lemon juice to your personal taste.
Serve this chickpea broccoli salad alongside your main entrée for a complete meal.
*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
Serving: 1Serving (of 8) | Calories: 265kcal | Carbohydrates: 32g | Protein: 7g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 578mg | Fiber: 5g | Sugar: 19g