Chopped Broccoli and Chickpea Salad
Updated Aug 11, 2023
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This chopped broccoli and chickpea salad is one of my favorite durable salads to meal prep. It’s light and fresh thanks to crisp, crunchy veggies, packed with plant-based protein to satisfy your hunger, and tossed in the best lemon tahini dressing.
You’ll always find leafy green salads in my weekly rotation, but salads minus leafy greens are also amazing – because they’re extra durable! That’s important on weeks when I’m meal prepping (and pro tip – you’ll find a whole chapter of durable salads in my Healthy Meal Prep Cookbook). So that’s exactly what this chopped broccoli and chickpea salad is all about.
It’s simple, with just a handful of ingredients, but will consistently surprise and delight you with how delicious it is. Think of it as a blend between my broccoli salad and Mediterranean chickpea salad — but with a fresh twist. And since it’s durable enough to last for several days in the fridge, I’d consider this the perfect grab n’ go lunch or whenever you craving an extra dose of veggies!
Chopped Broccoli and Chickpea Salad Recipe Ingredients
The key here is to chop all the veggies into similarly sized small pieces. This will make it easier to pick up all the yummy ingredients in one large spoonful! Here is what you’ll need.
- Protein: The chickpeas in this salad provide such a great source of vegetarian protein.
- Veggies: This is all about the deliciously crunchy combination of chopped broccoli, yellow bell pepper, celery, and red onion. But feel free to swap any of these veggies with another you may like better if they have a similar texture.
- Nuts: I love to use slivered almonds for added crunch. But any chopped nuts will work here!
- Cheese: Fresh goat cheese adds a level of creaminess to this salad. If you’re not a fan of goat cheese, you can use crumbled feta instead.
- Lemon Tahini Dressing: This nutty yet sweet dressing only needs tahini, water, maple syrup, lemon juice, salt, and pepper! If you want it a bit thicker, use less water.
Helpful tip: Make this salad dairy-free by omitting the goat cheese or using dairy-free cheese!
How to Make Broccoli and Chickpea Salad
Add salad ingredients to a large bowl. This includes the broccoli, chickpeas, bell pepper, celery, red onion, slivered almonds, and goat cheese.
Make the dressing. Stir together the tahini, water, maple syrup, lemon juice, salt, and pepper in a small bowl.
Stir everything together! Pour the lemon tahini dressing on the salad and stir together, until well combined.
This broccoli and chickpea salad will keep for 4 to 5 days in the fridge in an airtight container. And if you’re making this for a dinner party or summer barbecue, you can prep it the day before (with or without the dressing).
More Durable Salad Recipes
Durable salads should have a special place in your meal prep rotation, so here are a few recipes that I love to keep on hand. And if you just want more salad ideas in general, I’ve got a full list of easy and healthy salad recipes.
I hope you love this chopped broccoli and chickpea salad as much as I do. If you make it, let me know how it turned out in the comment box below. I’d love to hear your thoughts!
Chopped Broccoli and Chickpea Salad
- 1 medium head broccoli, chopped into small pieces (about 4 cups chopped)
- 1 (15-ounce) can chickpeas, rinsed
- 1 yellow bell pepper, chopped
- 2 ribs celery, chopped
- ⅓ cup chopped red onion
- ¼ cup slivered almonds
- 3 ounces crumbled goat cheese
Lemon Tahini Dressing
- ¼ cup tahini
- 3 tablespoons water
- 1 tablespoon maple syrup or honey
- 1 lemon, juiced (about 3 tablespoons juice)
- kosher salt and pepper, to taste
- Add the broccoli, chickpeas, bell pepper, celery, red onion, slivered almonds, and goat cheese to a large mixing bowl.
- In a separate small mixing bowl, stir together the tahini, water, maple syrup, lemon juice, salt, and pepper
- Pour the lemon tahini dressing on the salad and stir together, until well combined.
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