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Chopped Broccoli and Chickpea Salad

A close-up of a vibrant Chopped Broccoli and Chickpea Salad piled high on a white plate, featuring bright green broccoli florets, chickpeas, and red onion.
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Make this simple, fresh salad featuring finely chopped raw broccoli and chickpeas. It uses a light lemon vinaigrette and is suitable for quick lunches or meal prepping.

Ingredients

Scale
  • 3 cups finely chopped raw broccoli florets
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1/2 cup finely chopped red onion
  • 1/4 cup chopped fresh parsley
  • 1/4 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Place the chopped broccoli, rinsed chickpeas, red onion, and parsley into a large mixing bowl.
  2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until combined. This is your dressing.
  3. Pour the dressing over the broccoli and chickpea mixture.
  4. Toss gently until all ingredients are evenly coated with the dressing.
  5. Serve immediately, or cover and chill for at least 15 minutes to allow flavors to meld before serving.

Notes

  • For a crunchier texture, do not chill the salad for too long; serve within a few hours of mixing.
  • If you prefer a softer broccoli texture, you can blanch the chopped broccoli in boiling water for 30 seconds, then immediately transfer it to ice water before mixing.
  • Add 1/4 cup of toasted sunflower seeds for extra texture.

Nutrition

Find it online: https://spoonswirl.com/chopped-broccoli-and-chickpea-salad/