Broccoli & Chickpea Salad

A delicious, superfood salad to have now or save for later.

Recipe Information

Serves: 4
Prep Time: 10 Minutes
Cook Time: 5 Minutes


5 cups (1 lb.) broccoli, finely chopped
1 can (15 oz.) chickpeas, drained and rinsed
5 scallions, sliced
1/3 cup slivered almonds, toasted
2 cloves garlic, minced
2 tsp. Dijon mustard
1 tsp. honey
1 Tbsp. grated lemon zest
¼ cup lemon juice
2 Tbsp. olive oil
Coarse salt and freshly ground black pepper


  1. Steam broccoli florets until just tender, 3 minutes. Once cool, chop and combine with chickpeas, scallions, and slivered almonds.
  2. For dressing, combine garlic, mustard, honey, lemon zest and juice in a bowl. Slowly add oil, whisking to emulsify, and season with salt and pepper.
  3. Drizzle broccoli mixture with dressing and adjust seasoning. Salad can be refrigerated in an airtight container for up to 2 days.

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