This recipe for Chickpea Salad with roasted broccoli is an easy one bowl dinner or lunch. Roasted broccoli, lemon zest and chickpeas combined in a vibrant flavorful salad. A perfect make ahead dish which works great for meal prep. Serve it for a quick lunch or light dinner. Gluten Free, Easy, Vegan, Healthy.
Okay Guys so if you feel like your holiday centered around lots of yummy food like ours did…
Then you’re probably about due for a few healthy salads to add to the table.
Cause I know there was no shortage of fudge, Christmas cookies or cheesy potatoes around our house.
And even though I really enjoy all the celebrations centered around food and family…. I was still soo ready to move on from creamy dips to fresh vibrant salads.
BROCCOLI CHICKPEA SALAD RECIPE
And this salad is not only loaded with a healthy dose of veggies…
But it also consists of a light lemony dressing that pairs perfectly with broccoli & chickpeas.
INGREDIENTS FOR THIS CHICKPEA SALAD RECIPE
- Fresh Broccoli
- Chickpeas
- Garlic
- Lemon Juice & Zest
- Olive Oil
- Cilantro
- Black Olives
- Seasonings
HOW TO MAKE THIS CHICKPEA SALAD RECIPE
(Full directions in Recipe Card below)
Start by preheating the oven and lining a large baking sheet with parchment paper.
Then bring a pot of salted water to a boil…
Add the trimmed broccoli florets and parboil for several minutes, drain and spread out on baking sheet.
Drizzle with olive oil, sprinkle with salt & pepper to taste and stir to coat before placing in the oven.
Meanwhile prep the remaining ingredients while broccoli is roasting.
Once roasted remove from oven and allow to cool 6-8 minutes before tossing with remaining ingredients.
CAN I USE FROZEN BROCCOLI FLORETS IN THIS RECIPE
Yes.. If you’re unable to find fresh broccoli you could certainly use the frozen florets for this recipe.
HOW LONG CAN I STORE IT
It will keep in the fridge in a covered container about 4-5 days.
WHAT TO SERVE WITH THIS SALAD
Personally I like to eat it alone as a main course for lunch or dinner.
But it also pairs perfectly with most things such as potato salad, bread or topped over a bed of greens.
OTHER SALAD RECIPES TO TRY….
Easy Broccoli Salad Recipe (Gluten Free)
Chickpea Salad Recipe with Green Peas (Gluten Free)
Caramelized Cabbage & Warm Spinach Salad (Vegan, GF)
Mexican Street Corn Salad (Gluten Free)
AND IF YOU TRY THIS RECIPE PLEASE BE SURE TO LET ME KNOW IN THE COMMENTS BELOW…..
I’d love to hear if you make this & how you like it. Plus please be sure to include a star rating.
Until next time-xoxo
Roasted Broccoli Chickpea Salad (Vegan, Gluten Free)
Ingredients
- 1 bunch broccoli
- 1/4 cup olive oil + 1 tbsp.
- 3 cloves garlic finely minced
- 2- 15 ounce cans chickpeas
- 1/2 cup chopped black olives
- 1 lemon juice and zest from lemon
- handful of fresh chopped cilantro
- red chili pepper flakes
- salt & pepper to taste
Instructions
- Preheat oven to 400 degrees
- Line large baking sheet with parchment paper.
- Meanwhile bring medium size pan of salted water to a boil.
- Add trimmed broccoli florets to boiling water and cook about 2-3 minutes.
- Remove and drain. Then place on sheet pan.
- Drizzle with 1 tbsp. olive oil and sprinkle with salt & pepper. Give a quick toss.
- Place in preheated oven and cook about 15 minutes.
- During the last 3-5 minutes of cooking remove from oven, toss in garlic, stir and place back in oven.
- Remove from oven and set aside.
- Meanwhile in large mixing bowl add rinsed drained chickpeas, black olives, lemon zest and roasted broccoli, & cilantro.
- Pour lemon juice, olive oil over salad and stir.
- Sprinkle with red chili pepper flakes and taste for salt & pepper.
- Can serve immediately or store in fridge for up to five days covered.
Notes
Nutrition
Updated- originally posted August 2017
I made this recipe but added cauliflower and more hot sauce. Also, by the time you steam and the. Roast your veggies, almost all the nutrients is gone. So I simply steamed my veggies for a few mins.
This is my kind of me of salad. I love chickpeas in a salad and roasted broccoli is the best.
Broccoli and chickpeas! What a wonderful combo. I adore bright broccoli and I’m a new fan of chickpeas. I’ve been looking for healthy chickpea recipes and I’m glad I found your recipe. I can’t wait to try it. I think I’ll add cauliflower as well. Thanks!
You’re welcome April and cauliflower sounds like a lovely addition 🙂
Now, THIS looks like a salad that’s been made to enjoy during spring and summer. Looks delicious!
My mouth can’t stop watering!
I definitely want to try this salad! It looks so easy and tasty. It’s perfect for my lunch. Thanks for sharing this great recipe.
You’re welcome Veena and hope you Enjoy it 🙂
So glad to hear that you Enjoyed this Gretchen! It’s definitely a favorite of mine as well. Thanks for letting me know. xxo 🙂
Just made this for dinner tonight – definitely a keeper!
LOL! I’m not sure whether or not happy and Monday can really be in the same sentence… well, if the Monday is a holiday, then ABSOLUTELY! BUT, I’m totally digging this salad, so I’m going to let it slide. lol! 😉 Broccoli and chickpeas are two of my favorite things, so I’m over here drooling! And I’m loving that lemony flava! YAS! Cheers, doll!
My favorite part about adulting is having nobody telling me I can’t have breakfast for dinner more than once a month! I also kind of enjoy cooking healthy things as long as they have flavor like this gorgeous salad!!!
Chickpeas are one of my favorite things to add to a salad:) This looks delicious, thanks for sharing!
Would you believe I’ve never cooked with chickpeas before? I think I need to start because this looks AMAZING. Plus I love that it’s a lunch you can make in advance and it will only get better!
I’m loving these bright summer flavors! What a perfect seasonal dish! Yum!
I see a lot of things I like in here! I would never have thought to add chick peas.