Chickpea and Broccoli Salad Recipe

by katerina on June 6, 2011

Chickpeas are not only my favorite legume but are also a good source of protein, zinc and calcium. Besides being the heart of any good hummus, they are also a great addition to many dishes or a good protein for a vegetarian recipe. This salad is great as an easy work lunch and can be prepared ahead of time. Try this vegan salad for meatless monday!

Amazingly, this recipe is an updated version of a recipe from the archives. Back in 2006 I created this recipe and thankfully it has stood the test of time pretty well. That said, I think I can safely say the photo has improved. You can see the original photo here.

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Chickpea and Broccoli Salad

(serves 4)

2 tablespoon white wine vinegar
1/2 teaspoon Dijon mustard
6 tablespoons olive oil
1/2 teaspoon salt
freshly ground black pepper
2 cups broccoli, chopped into small florets
1 red pepper
2 tomatoes
2 green onions, thinly sliced
1/4 cup chopped fresh cilantro and parsley
1 small can chickpeas (garbanzo beans)

Whisk together the mustard with the vinegar. Slowly add the oil while whisking to form an emulsion. Add the salt and pepper and taste the vinaigrette. Correct if desired and then set aside.

Steam the broccoli for about 3 minutes, quickly transfer into ice water to cool and then drain. Add to a large bowl and toss with half of the dressing. Thinly slice the red peppers lengthwise and then in half widthwise. Add to the broccoli. Chop the tomatoes into chunky bite sized pieces and add along with the green onions and fresh herbs.

Drain the chickpeas and rinse well under water. Pick the skins off the chickpeas (they should just pop off when handled) and add them to the veggies. Toss the salad and add a bit more dressing if desired. Serve cold or room temperature.

Prep Time: 10 minutes | Cooking Time: 5 minutes | Total Time:15 minutes
Calories(approximate per serving): 450

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