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A bowl of broccoli and chickpea salad
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5 from 25 votes

Chopped Broccoli and Chickpea Salad

This chopped broccoli and chickpea salad has crisp, crunchy veggies, and it's packed with plant-based protein to satisfy your hunger!
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: American
Keyword: Chopped Broccoli and Chickpea Salad, chopped broccoli salad, chopped chickpea salad
Servings: 6 servings
Author: Lisa Bryan

Ingredients

Broccoli 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)
  • 1 garlic clove minced
  • kosher salt and pepper to taste

Instructions

  • Add the broccoli, chickpeas, bell pepper, celery, red onion, slivered almonds, and goat cheese to a large mixing bowl.
    A glass bowl of chopped broccoli and chickpea salad ingredients
  • In a separate small mixing bowl, stir together the tahini, water, maple syrup, lemon juice, salt, and pepper
    Mixing a lemon tahini dressing in a bowl
  • Pour the lemon tahini dressing on the salad and stir together, until well combined.
    Chopped broccoli and chickpea salad next to forks

Nutrition

Calories: 243kcal | Carbohydrates: 25g | Protein: 12g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 289mg | Potassium: 596mg | Fiber: 8g | Sugar: 5g | Vitamin A: 845IU | Vitamin C: 138mg | Calcium: 132mg | Iron: 3mg