Vegetarian Broccoli and Chickpea Salad

Vegetarian Broccoli and Chickpea Salad


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Crunchy broccoli florets have been mixed together with tender chickpeas in a distinct and easy-to-make salad. Savor the salad on its own, or wrap it up in pita bread smeared with creamy avocado.

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Time needed

10 min preparation

Serving Size / Yield

3-4 servings


  • 2 C. Broccoli Florets, steamed and drained
  • 1 C. Cooked Chickpeas
  • 1/4 C. Fresh Parsley, finely chopped
  • 1/4 C. Extra-Virgin Olive Oil
  • 2 Tbs. Lemon Juice
  • 2 tsp. Dijon Mustard
  • 1 tsp. Lemon Zest
  • 1/4 tsp. Sea Salt
  • 1/4 tsp. Ground Black Pepper

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In a large bowl, combine the broccoli, chickpeas, and parsley. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, lemon zest, salt, and pepper. Drizzle the vinaigrette over the salad and toss to coat. Let sit for 15 minutes before serving.

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