This Chickpea Broccoli Salad is a delicious, healthy and gluten-free salad made with simple savory ingredients and tossed in a tangy lemon and olive oil dressing. Perfect for meal prepping, this broccoli salad with chickpeas can be made ahead of time and enjoyed throughout the week.
400 mlchickpeasdrained and rinsed (approximately 1 2/3 cups)
¼ cupred onionfinely chopped
¼cupKalamata olivespitted and sliced
¼cupfresh parsley, washed, dried chopped
Olive oil Lemon Vinaigrette
¼ cupextra-virgin olive oil
3tablespoonslemon juicefreshly squeezed
1garlic clove, mincedsmall
¼teaspoonblack pepper, freshly ground
Rinse broccoli florets and steam for 5 to 7 minutes, or until just tender. Remove broccoli from the steamer and set aside to let cool.
Meanwhile, prepare the olive oil and lemon vinaigrette. Add all of the vinaigrette ingredients to a jar, shake well and set aside until ready to use.
In a large bowl, combine steamed broccoli florets, chickpeas, red onion, olives, parsley and half of the Feta cheese. Add 3/4 of the dressing, toss well and taste. If needed, add the remaining dressing. Top salad with remaining crumbled Feta cheese.
Serve immediately or store in the refrigerator until ready to serve.
Avoid over steaming the broccoli by only steaming it for 5 to 7 minutes maximum. Remove broccoli from steamer to let it cool.
Refrigerate remaining Chickpea Broccoli Salad in an airtight container for up to 5 days. A squeeze of lemon juice and a drizzle of olive oil will brighten up the flavors of the salad after a few days in the refrigerator.