This Broccoli and Chickpea Salad is a nutritious and vibrant dish, featuring steamed broccoli florets, chickpeas, red bell pepper, and red onion, all tossed in a zesty lemon-garlic dressing. High in vitamins C, K, and folate, this salad is a healthy and delicious addition to any meal, offering a refreshing blend of flavors and a satisfying crunch. Perfect for a light lunch or a colorful side dish!

Total Time 15

Course Appetizer, Main Course, Salad, Side Dish

Cuisine Mediterranean

Servings 4

Calories 220 kcal

Ingredients

2 cups broccoli florets
1 can 15 ounces chickpeas, drained and rinsed
1 red bell pepper diced
1/2 red onion finely chopped
2 tbsp fresh parsley chopped (optional)

Lemon-Garlic Dressing Ingredients:

1/4 cup olive oil
2 tbsp freshly squeezed lemon juice
2 cloves garlic minced
1 tsp Dijon mustard
Salt and pepper to taste

Instructions

Steam the Broccoli: Steam the broccoli florets until they are tender but still crisp, about 4-5 minutes. Immediately transfer them to a bowl of ice water to stop the cooking process and retain their bright green color. Drain well.
Prepare the Dressing: In a small bowl, whisk together the olive oil, freshly squeezed lemon juice, minced garlic, Dijon mustard, salt, and pepper until well combined.
Combine Salad Ingredients: In a large bowl, combine the steamed broccoli, chickpeas, diced red bell pepper, and finely chopped red onion. If using, add the chopped parsley.
Toss with Dressing: Pour the lemon-garlic dressing over the salad and toss well to ensure all the ingredients are evenly coated.
Serve: Serve immediately or refrigerate for an hour to allow the flavors to meld together. This salad can be enjoyed cold or at room temperature.