Broccoli and Chickpea Salad

Filled with crunchy veggies and covered in a creamy dressing, this broccoli and chickpea salad is a hearty and delicious dish. Serve it as a side to grilled chicken for a quick dinner, or whip it up as an easy meal prep idea for healthy lunches.

Growing up, my mom always made broccoli salad. It was one of her go-to summer salad recipes, and she’d often make a large batch and keep it in the fridge to pull together quick and easy meals. In turn, it’s become one of my favorite summer meals, and this crunchy broccoli and chickpea salad is my higher-protein twist on a classic broccoli salad recipe.

The combination of crunchy veggies, sweet raisins, salty almonds, and creamy salad dressing gives this salad the perfect balance of textures and flavors. Plus, adding chickpeas adds a much-needed boost of vegetarian protein to the salad, while increasing the fiber content at the same time.

Why You’ll Love It

• Quick and Easy – This no-cook broccoli and chickpea salad is ready in under 20 minutes.
• High in Fiber – The combination of chickpeas and broccoli gives this salad over 9 grams of fiber per serving.
• Great for a Crowd – This recipe can easily be doubled or tripled and keeps well in the fridge, making it a great make-ahead salad.

Ingredients + Substitutions

• Broccoli – To add some veggies and fiber to the salad. The recipe calls for raw broccoli, as I think it provides a nice crunch, but you can use cooked or blanched broccoli if preferred.
• Chickpeas – Also known as garbanzo beans, chickpeas add a plant-based protein source. I used canned chickpeas to save prep time; however, you can use raw chickpeas if preferred. See the notes section of the recipe card for details.
• Carrots – To add some more veggies, color, and fiber.
• Fresh Herbs – To add some brightness and freshness. I used a mixture of fresh parsley and fresh basil, but any tender fresh herbs will work well.
• Red Onion – To add some crunch and color. I opted for red onion, but green onion would also work. See the notes section of the recipe card for details.
• Raisins – To add a hint of sweetness. I used Thompson raisins, but sultanas, golden raisins, or chopped dates would also work well.
• Almonds – To add some crunch and healthy fats. You can use raw, roasted, or sliced almonds; sunflower seeds would also work well.
• Feta Cheese – To add some more protein and saltiness.
• Mayonnaise – To add some healthy fats and make the dressing.
• Greek Yogurt – To enhance the creaminess of the dressing without adding too much fat. The recipe calls for Greek yogurt, as I find it thicker and richer, but plain regular yogurt will also work.
• Dijon Mustard – To flavor the dressing.
• Lemon Juice – To balance the acidity of the dressing, apple cider vinegar or red wine vinegar will also work.
• Garlic – To flavor the dressing, garlic powder will also work. See the notes section of the recipe card for details.
• Salt and Pepper – To season.

Serving Suggestions

The chickpea broccoli salad is a great source of carbohydrates, fats, and fiber, with a moderate amount of protein. To make it a more balanced meal, I would suggest serving it with an additional source of plant or animal protein, such as:

• Lemon Garlic Grilled Chicken Thigh
• Cilantro Lime Chicken Thighs
• Grilled Tofu Skewers
• Grilled Steak
• Hard-Boiled Eggs

More Chickpea Salad Recipes:

• Quinoa Chickpea Salad
• Curried Couscous Chickpea Salad
• Mediterranean Chickpea Salad

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