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Broccoli and Chickpea Salad

Broccoli and Chickpea Salad

Serves: 4

Category: Salads, Dressings, Dips and Sauces

Average Rating: 
Rated by: 20 members

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(Give a recipe one to five stars. Click the appropriate star to submit your rating)

This do-ahead salad would make a nice addition to your brown bag lunch. It's simple, tasty and so healthful.

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For the Salad:
6 cups broccoli, cut into small florets
1 1/2 cups cooked chickpeas or 1 (15 ounce) can no-salt-added or low sodium chickpeas, drained
1/4 cup chopped red onion
1 1/2 cups halved cherry tomatoes
1/4 cup pine nuts or walnuts, toasted
For The Dressing:
1/4 cup fresh lemon juice
1/2 cup water
1/4 cup walnuts
1/4 cup chopped dates
1 teaspoon Dijon mustard
1 clove garlic


Steam broccoli until just tender, 5 to 7 minutes. Once cool, combine with chickpeas, onion, cherry tomatoes and nuts.

Blend dressing ingredients in a high-powered blender.

Toss salad with desired amount of dressing. Leftover dressing may be reserved for another use.

Calories 298; Protein 13 g; Carbohydrates 40 g; Sugars 14 g; Total Fat 12.9 g; Saturated Fat 1.1 g; Cholesterol 0 mg; Sodium 70 mg; Fiber 8.9 g; Beta-Carotene 809 ug; Vitamin C 139 mg; Calcium 119 mg; Iron 3.8 mg; Folate 218 ug; Magnesium 105 mg; Potassium 944 mg; Zinc 2.5 mg; Selenium 7 ug

Comments (8):



12/15/2014 07:39 PM

Rated this recipe:

I made this today. It was filling and delicious! The dressing gives this salad a great flavor.


07/02/2015 01:28 PM

Rated this recipe: (no rating)

I will make this for dinner. I have all the ingrediets on hand! I will rate it after we try it!


07/03/2015 10:56 AM

Rated this recipe:

I made this last night and it was very good. Today it tastes as good or better as left over because the flavors have melded a bit more. However, it doesn't look as pretty today--it turned kind of gray in color, I think from the dressing soaking into the broccoli florets. I think that would only be a problem if you were thinking of making it ahead for a potluck or you had family members who are very picky about food appearance.


07/05/2015 10:01 AM

Rated this recipe:

I made this as is and it was very nice. I rated it 4 stars only because I thought it could use a little more flavor. I added a no salt blend of herbs to the leftovers (I used Penzey's Mural of Flavor) and I liked it better. Nice, easy, and pretty. I will make this again.


07/06/2015 05:36 PM

Rated this recipe:

Good, but definitely needs a bit of extra seasoning. I used Table Tasty and thought it helped a lot. Next time I think I'll add some red pepper flakes to give it a bit of kick.

I think it'd be just as good with cannellini beans. I'll try that next time.
This comment was last edited on 07/06/2015 05:37 PM

Jo Hutchinson

09/09/2016 11:05 PM

Rated this recipe:

I left the broccoli raw and it was tasty!
This comment was last edited on 09/09/2016 11:05 PM


04/25/2017 11:20 PM

Rated this recipe:

It was fantastic,  really yummy.  I added purple cabbage to the salad and a fourth cup of cashews to the sauce to thicken it up a tad.  Turned out great

jzsusie replies:

09/13/2018 07:12 PM

Rated this recipe: (no rating)

Good ideas!!


08/06/2019 06:31 PM

Rated this recipe:

I love this salad. It’s so simple and filling. I feel like the dressing tastes like a honey mustard SAD dressing my daughter used to love. I’ve made it several times.