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Crunchy Broccoli Chickpea Salad

Karina Kari
A crisp, refreshing broccoli salad with chickpeas, colorful veggies, almonds, and creamy goat cheese, drizzled with a zesty lemon tahini dressing.
High in protein and fiber, this quick, no-cook salad is perfect for everyday meals, meal prep, or a light, satisfying lunch.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course lunch, Salad, Side Dish
Cuisine American, plant-Based
Servings 6

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.
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