Chickpea Broccoli Salad
User Reviews
4.6
Chickpea Broccoli Salad
Description
This salad mixes chopped broccoli florets with rinsed chickpeas, fresh blueberries, dried cranberries, finely chopped red onion, roasted sunflower seeds, and optionally feta cheese. The dressing is a blend of mayonnaise, honey, fresh lemon juice, sea salt, and poppy seeds. The ingredients are combined and tossed together thoroughly to coat the vegetables and fruits with the bright, slightly sweet dressing.
The salad provides varying textures from the crunch of broccoli and sunflower seeds to the chewiness of dried fruit and creaminess from mayonnaise and feta. The lemon juice and honey in the dressing add fresh acidity and subtle sweetness balancing the savory and nutty elements.
This salad is versatile for serving alongside meals or as a light vegetarian dish. Adjustments such as substituting Greek yogurt for mayonnaise or using different sweeteners or vinegars can be made to suit dietary preferences.
Ingredients
- 4 cups broccoli chopped (1 large crown broccoli, florets
- 1 (15-oz) can chickpeas drained and rinsed
- 1/4 cup red onion finely chopped
- 1 cup blueberries fresh
- 2/3 cup dried cranberries
- 1/2 cup sunflower seeds roasted
- ⅔ cup feta cheese optional, crumbled
Broccoli Salad Dressing:
- 1/4 cup mayonnaise
- 3 Tbsp honey
- ⅓ cup lemon juice fresh
- ¾ tsp salt to taste, sea salt
- 2 tsp poppy seeds optional
Instructions
- 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.
Notes
- Mayonnaise can be replaced with Greek yogurt for a lighter dressing.
- Honey may be substituted with pure maple syrup or cane sugar as preferred.
- Lemon juice can be swapped for rice vinegar or apple cider vinegar to adjust acidity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Serving | 1Serving (of 8) | |
| Calories | 265kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 11mg | 4% |
| Sodium | 578mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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