Broccoli Chickpea Salad!

Broccoli Chickpea Salad Recipe

This vibrant, nutritious salad is packed with protein from chickpeas and loaded with vitamins from broccoli. It’s a great option for meal prep, as it can be made ahead and stored in the fridge for a few days.

Ingredients:

For the Salad:

• 1 medium head of broccoli (about 3 cups of florets), cut into small florets

• 1 can (15 oz) chickpeas, drained and rinsed (or 1 ½ cups cooked chickpeas)

• 1 medium cucumber, diced

• 1 bell pepper (red, yellow, or orange), diced

• 1/4 cup red onion, thinly sliced

• 1/4 cup fresh parsley, chopped

• 1/4 cup feta cheese (optional)

For the Dressing:

• 3 tbsp extra virgin olive oil

• 2 tbsp lemon juice (about half a lemon)

• 1 tbsp tahini (or Greek yogurt for a lighter option)

• 1 tsp honey or maple syrup (optional, for a touch of sweetness)

• 1 garlic clove, minced

• 1 tsp ground cumin

• Salt and pepper to taste

Instructions:

1. Prepare the Broccoli:

   • Bring a pot of water to a boil and blanch the broccoli florets for 2-3 minutes, just until they are bright green but still crisp.

   • Immediately drain and transfer the broccoli to a bowl of ice water to stop the cooking process and retain the crunch. Once cooled, drain again and set aside.

2. Prepare the Chickpeas:

   • If using canned chickpeas, drain and rinse them well.

   • If you’re using dried chickpeas, cook them until soft. (About 1 ½ cups dried chickpeas = 3 cups cooked).

3. Make the Dressing:

   • In a small bowl, whisk together olive oil, lemon juice, tahini (or yogurt), honey (if using), minced garlic, ground cumin, salt, and pepper until smooth and well combined.

4. Assemble the Salad:

   • In a large bowl, combine the blanched broccoli, chickpeas, cucumber, bell pepper, red onion, and parsley.

   • Pour the dressing over the salad and toss everything to coat evenly.

   • Optional: Sprinkle with feta cheese on top before serving.

5. Serve and Enjoy:

   • Serve immediately or refrigerate for an hour to allow the flavors to meld.

   • This salad can be stored in the fridge for up to 3 days.

Q&A

1. Can I use frozen broccoli for this salad?

Yes, you can! Frozen broccoli is a great alternative, but you should still blanch it briefly in hot water to maintain its texture and color. Just be sure to drain it well before using it in the salad.

2. Can I make this salad ahead of time?

Absolutely! This salad holds up well in the fridge. In fact, letting it sit for an hour or two (or even overnight) can help the flavors develop even more. If you want to make it even more meal-prep friendly, you can prepare the salad without the dressing and store it in an airtight container. Add the dressing just before serving.

3. Can I use another type of bean instead of chickpeas?

Definitely! While chickpeas are traditional, you can swap them with other beans like white beans, black beans, or kidney beans. The texture will change slightly, but the flavors will still be great.

4. How can I make this salad vegan?

This recipe is already vegan if you skip the feta cheese. The tahini-based dressing adds richness, so it’ll still have a creamy, flavorful finish.

5. How can I make the dressing spicier?

If you like a little kick, add some red pepper flakes, cayenne pepper, or a chopped fresh chili (like jalapeño or serrano) to the dressing. You can also add a bit of sriracha for a tangy spice boost.

6. What other vegetables could I add to this salad?

Great additions include cherry tomatoes, carrots, avocado, or roasted sweet potatoes. You could also toss in some leafy greens like spinach or kale for extra nutrients!