This vibrant broccoli and chickpea salad is a crunchy, protein-packed powerhouse that’s perfect for a quick and satisfying meal.
Loaded with fiber, plant-based protein, and healthy fats from almonds and tahini, it’s naturally low in saturated fat.
Ready in just 15 minutes, it’s an ideal everyday salad for lunch, meal prep, or a light dinner.
Crunchy Broccoli Chickpea Salad
Equipment
- 1 large mixing bowl
- 1 small mixing bowl
- 1 knife
- 1 cutting board
- 1 measuring cup
- 1 tablespoon measuring spoon
- 1 whisk or spoon for mixing
Ingredients
For the Salad:
- 1 medium broccoli head chopped (about 4 cups)
- 1 15-ounce can chickpeas, drained and rinsed
- 1 yellow bell pepper chopped
- 2 celery ribs chopped
- ⅓ cup red onion chopped
- ¼ cup slivered almonds
- 3 ounces goat cheese crumbled
For the Lemon Tahini Dressing:
- ¼ cup tahini
- 3 tablespoons water
- 1 tablespoon maple syrup or honey
- Juice of 1 lemon about 3 tablespoons
- 1 garlic clove minced
- Kosher salt to taste
- Black pepper to taste
Instructions
- Prepare the Broccoli Base: Start by washing the broccoli thoroughly under cold running water to remove any dirt or debris. Pat it dry with a clean kitchen towel. Remove the thick stem and chop the florets into small, bite-sized pieces, roughly 1-inch in size. Place the chopped broccoli into a large mixing bowl, which will serve as the main base for your salad.
- Rinse and Drain the Chickpeas: Open a 15-ounce can of chickpeas and pour them into a colander. Rinse them under cold water to remove excess sodium and canned flavor. Shake off any excess water and transfer the chickpeas into the same large mixing bowl with the broccoli. This adds a hearty, protein-rich element to your salad.
- Chop the Colorful Vegetables: Prepare the bell pepper and celery next. Remove the stem, seeds, and membranes from the yellow bell pepper, then chop it into small cubes similar in size to your broccoli pieces. Chop the celery ribs into thin, bite-sized slices. Add both the bell pepper and celery to the large bowl. For extra flavor, finely dice ⅓ cup of red onion and add it to the mix. The variety of colors and textures enhances both visual appeal and taste.
- Add Crunch and Creaminess: Sprinkle ¼ cup of slivered almonds over the vegetables for a satisfying crunch. Then crumble 3 ounces of goat cheese evenly across the salad. The almonds provide healthy fats, while the creamy goat cheese adds tangy richness that complements the crisp vegetables beautifully. Gently toss the ingredients together to distribute them evenly, being careful not to crush the broccoli.
- Make the Lemon Tahini Dressing: In a small mixing bowl, combine ¼ cup of tahini, 3 tablespoons of water, and 1 tablespoon of maple syrup (or honey if you prefer a sweeter touch). Add the juice of one fresh lemon, about 3 tablespoons, and 1 minced garlic clove for a subtle pungent flavor. Season with a pinch of kosher salt and freshly cracked black pepper. Whisk the ingredients together thoroughly until the dressing is smooth, creamy, and slightly pourable. Adjust the water or lemon juice if needed to achieve the desired consistency.
- Dress the Salad: Pour the prepared lemon tahini dressing evenly over the broccoli, chickpeas, and vegetables in the large mixing bowl. Use a large spoon or spatula to gently fold the dressing into the salad. Make sure every piece of broccoli and chickpea is lightly coated with the creamy, tangy dressing. Taste and adjust seasoning with extra salt, pepper, or lemon juice if needed.
- Let the Flavors Meld: For best results, allow the salad to sit at room temperature for 5–10 minutes before serving. This brief resting period helps the flavors meld, letting the dressing fully infuse into the vegetables and chickpeas for a harmonious taste.
- Serve and Enjoy: Transfer the salad to a serving platter or individual bowls. Garnish with additional slivered almonds or a small sprinkle of goat cheese if desired. This salad is ready to enjoy immediately, or it can be stored in the refrigerator for later, making it perfect for meal prep, quick lunches, or a light, nutritious dinner.
Notes
- This salad is fully no-cook, making it perfect for quick meal prep or a light, nutritious lunch.
- Use fresh, firm broccoli for the best texture; older broccoli may become soft when tossed with dressing.
- Canned chickpeas are convenient, but you can cook your own from dried chickpeas if preferred.
- The lemon tahini dressing can be made ahead of time and stored in the fridge for up to a week.
- Adjust the sweetness in the dressing by using maple syrup or honey according to your taste.
- For extra crunch, lightly toast the slivered almonds before adding them to the salad.
Chef’s Secrets: Tips For Perfect Salad
To make this salad truly stand out, focus on the balance of textures and flavors.
Chop the broccoli into small, even pieces to ensure each bite is crisp but easy to chew.
Rinse canned chickpeas thoroughly to remove excess sodium and improve their flavor.
When whisking the tahini dressing, add water gradually to achieve a creamy, pourable consistency without it becoming too runny.
Toasting almonds enhances their nutty aroma and adds a satisfying crunch.
Finally, let the salad rest for a few minutes after mixing—the flavors meld beautifully, making every bite rich and vibrant.
Serving Suggestions: Ideas For Enjoyment
This broccoli and chickpea salad is versatile enough to serve on its own as a light lunch or side dish.
Pair it with grilled chicken, baked salmon, or roasted tofu for a heartier meal.
It also works beautifully as a filling for wraps or pita pockets.
For extra freshness, top with sliced avocado or a sprinkle of fresh herbs like parsley or cilantro.
This salad shines both at casual weekday meals and as part of a colorful picnic or potluck spread.
Storage Tips: Keep Salad Fresh Longer
Store this salad in an airtight container in the refrigerator for up to 3 days.
To prevent the broccoli from becoming soggy, consider keeping the dressing separate until ready to serve.
If pre-mixed, the salad can be stirred again to redistribute the dressing and refresh the flavors.
Leftover salad is excellent for meal prep—pack individual portions for easy grab-and-go lunches.
Almonds may lose some crunch over time, so toast an extra handful if you want a crisp topping when serving later.
Frequently Asked Questions
1. Can I make this salad vegan?
Absolutely! Simply omit the goat cheese or replace it with a vegan cheese alternative. The salad will still be creamy and flavorful with the tahini dressing.
2. Is it necessary to use tahini in the dressing?
Tahini adds a nutty richness and creamy texture, but you can substitute with almond butter, cashew butter, or even Greek yogurt for a slightly different flavor profile.
3. Can I use frozen broccoli instead of fresh?
It’s best to use fresh broccoli for this salad, as frozen broccoli can become watery and soft when thawed. If you only have frozen, lightly steam it, then cool completely before mixing.
4. How long does the salad keep in the fridge?
When stored properly in an airtight container, the salad will stay fresh for up to 3 days. Keep the dressing separate if possible to maintain crispness.
5. Can I add other vegetables or toppings?
Yes! This salad is highly customizable. Cherry tomatoes, shredded carrots, cucumber, or roasted red peppers work wonderfully.
You can also add seeds like pumpkin or sunflower for extra texture and nutrients.
