0 from 3 votes
Broccoli Chickpea Apple Salad
This delicious broccoli chickpea apple salad features a tasty medley of broccoli, carrots, apples, green onion, and pecans tossed in a light lemon dressing. It's fast, fresh, and the ultimate veggie side dish! Recipe yields 4 hearty side salad sized servings or 2 large lunch salads.
Prep Time
15 mins
Cook Time
15 mins
Total Time
18 mins
Servings: 4 servings
Calories: 331 kcal
Course:
Salad
Cuisine:
American , Vegetarian
Ingredients
- 2-3 cups finely chopped broccoli
- 1 can chickpeas
- 1-2 large carrots
- 1 medium apple
- ¼ cup chopped green onion
- ¼ cup Chopped Pecans
- 2-3 TBSP sunflower seeds (optional but delish!)
Lemon Dressing
- 3 TBSP olive oil
- 2 TBSP apple cider vinegar
- ½ lemon, juiced
- 1 tsp coarsely ground dijon mustard
- ½ tsp honey or sugar if vegan
- ¾ tsp fine sea salt
- ¼ tsp black pepper
Instructions
- In a large salad bowl, combine dressing ingredients and whisk well to emulsify.
- Finely chop broccoli (so we can fit more ingredients into every bite) and drain and rinse chickpeas. Add to the salad bowl.
- Peel and shred carrots using the coarse side of a box grater or use a sharp knife to julienne. You can also use pre-shredded carrots and give them a rough chop for more carrot goodness in each bite. Add to salad bowl.
- Core apple and dice; the smaller the better! Chop green onion. Add to salad bowl and mix well.
- Allow the veggies to sit in the dressing while you toast the pecans.
- To toast pecans, add to a medium stainless steel skillet over medium heat, and toast the pecans until browned and fragrant, stirring occasionally, about 2-5 minutes. Transfer to a plate or cutting board to fully cool; the nuts will crisp as they cool.
- Lastly add toasted pecans along with optional sunflower seeds to the salad bowl and mix. Taste and add any additional salt and pepper desired. Portion into bowls and enjoy!
- Honestly I'm a fan of eating this salad with a spoon. Is that weird? I can pack a little bit of everything into each bite and LOVE IT!
- Leftover salad can be stored in an airtight container in the fridge for 2-3 days, making it great for meal prep!
Cup of Yum
Notes
- For a more thoroughly dressed salad or if you plan on adding extra veggies, feel free to double the dressing recipe. Leftover dressing can be stored in the fridge for 3-4 days and is great on a variety of salads.
- For a more thoroughly dressed salad or if you plan on adding extra veggies, feel free to double the dressing recipe. Leftover dressing can be stored in the fridge for 3-4 days and is great on a variety of salads.
- Nutrition Facts below are estimated for salad with dressing using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition Information
Calories
331kcal
(17%)
Carbohydrates
45g
(15%)
Protein
13g
(26%)
Fat
21g
(32%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
7g
Monounsaturated Fat
11g
Trans Fat
0.04g
Sodium
485mg
(20%)
Potassium
656mg
(19%)
Fiber
12g
(48%)
Sugar
13g
(26%)
Vitamin A
2958IU
(59%)
Vitamin C
53mg
(59%)
Calcium
100mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 331
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 45g | 15% |
| Protein | 13g | 26% |
| Fat | 21g | 32% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.04g | 2% |
| Sodium | 485mg | 20% |
| Potassium | 656mg | 14% |
| Fiber | 12g | 48% |
| Sugar | 13g | 26% |
| Vitamin A | 2958IU | 59% |
| Vitamin C | 53mg | 59% |
| Calcium | 100mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.