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This chopped broccoli and chickpea salad is one of my favorite durable salads to meal prep. It’s light and fresh thanks to crisp, crunchy veggies, packed with plant-based protein to satisfy your hunger, and tossed in the best lemon tahini dressing.
You’ll always find leafy green salads in my weekly rotation, but salads minus leafy greens are also amazing – because they’re extra durable! That’s important on weeks when I’m meal prepping (and pro tip – you’ll find a whole chapter of durable salads in my Healthy Meal Prep Cookbook). So that’s exactly what this chopped broccoli and chickpea salad is all about.
It’s simple, with just a handful of ingredients, but will consistently surprise and delight you with how delicious it is. Think of it as a blend between my broccoli salad and Mediterranean chickpea salad — but with a fresh twist. And since it’s durable enough to last for several days in the fridge, I’d consider this the perfect grab n’ go lunch or whenever you craving an extra dose of veggies!
CHOPPED BROCCOLI AND CHICKPEA SALAD RECIPE INGREDIENTS
The key here is to chop all the veggies into similarly sized small pieces. This will make it easier to pick up all the yummy ingredients in one large spoonful! Here is what you’ll need.
- Protein: The chickpeas in this salad provide such a great source of vegetarian protein.
- Veggies: This is all about the deliciously crunchy combination of chopped broccoli, yellow bell pepper, celery, and red onion. But feel free to swap any of these veggies with another you may like better if they have a similar texture.
- Nuts: I love to use slivered almonds for added crunch. But any chopped nuts will work here!
- Cheese: Fresh goat cheese adds a level of creaminess to this salad. If you’re not a fan of goat cheese, you can use crumbled feta instead.
- Lemon Tahini Dressing: This nutty yet sweet dressing only needs tahini, water, maple syrup, lemon juice, salt, and pepper! If you want it a bit thicker, use less water.
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CHOPPED BROCCOLI AND CHICKPEA SALAD RECIPE INGREDIENTS
The key here is to chop all the veggies into similarly sized small pieces. This will make it easier to pick up all the yummy ingredients in one large spoonful! Here is what you’ll need.
- Protein: The chickpeas in this salad provide such a great source of vegetarian protein.
- Veggies: This is all about the deliciously crunchy combination of chopped broccoli, yellow bell pepper, celery, and red onion. But feel free to swap any of these veggies with another you may like better if they have a similar texture.
- Nuts: I love to use slivered almonds for added crunch. But any chopped nuts will work here!
- Cheese: Fresh goat cheese adds a level of creaminess to this salad. If you’re not a fan of goat cheese, you can use crumbled feta instead.
- Lemon Tahini Dressing: This nutty yet sweet dressing only needs tahini, water, maple syrup, lemon juice, salt, and pepper! If you want it a bit thicker, use less water.