Description
This Chopped Broccoli and Chickpea Salad combines crisp broccoli, hearty chickpeas, crunchy vegetables, slivered almonds, and creamy goat cheese with a bright lemon tahini dressing. It takes just 15 minutes to prepare and works beautifully for lunch, busy weekdays, and meal prep.
Ingredients
1 medium head broccoli, chopped into small pieces (about 4 cups)
1 (15-ounce) can chickpeas, rinsed and drained
1 yellow bell pepper, chopped
2 celery ribs, chopped
1/3 cup chopped red onion
1/4 cup slivered almonds
3 ounces crumbled goat cheese
1/4 cup tahini
3 tablespoons water
1 tablespoon maple syrup or honey
3 tablespoons fresh lemon juice (from 1 lemon)
1 garlic clove, minced
Kosher salt, to taste
Black pepper, to taste
Instructions
1. Combine the broccoli, chickpeas, bell pepper, celery, red onion, almonds, and goat cheese in a large bowl.
2. In a separate bowl, whisk together the tahini, water, maple syrup or honey, lemon juice, garlic, salt, and black pepper until smooth.
3. Pour the dressing over the salad and toss thoroughly so everything is evenly coated.
4. Serve immediately, or refrigerate in an airtight container until ready to enjoy.
Notes
Cut the vegetables into small, evenly sized pieces for the best texture and easier eating.
Feta can be used instead of goat cheese.
Swap the vegetables for others with a similar crunch if preferred.
Any chopped nuts can replace the almonds.
For a thicker dressing, reduce the amount of water.
The salad stays fresh in an airtight container in the refrigerator for 4 to 5 days.
You can prepare the salad one day in advance, either with or without the dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No Cook
Nutrition
- Serving Size: 1 serving
- Calories: 243
- Sugar: 5 g
- Sodium: 289 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Carbohydrates: 25 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 7 mg