Broccoli And Chickpea Salad Recipes

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VEGAN CURRIED BROCCOLI CHICKPEA SALAD



Vegan Curried Broccoli Chickpea Salad image

Deliciously crunchy broccoli chickpea salad filled with curry flavors with an amazing tahini dressing. This vegan broccoli chickpea salad recipe packs plenty of protein and fiber for a satisfying lunch that's perfect for meal prep. Plus, it takes less than 20 minutes to throw together!

Provided by Monique Volz of AmbitiousKitchen.com

Categories     Dairy Free     Gluten Free     Grain Free     Lunch     Vegan     Vegetarian

Time 20m

Number Of Ingredients 19

For the salad:
1 head of broccoli, very finely chopped
1 cup shredded carrots
1 (15 ounce) can chickpeas, rinsed and drained
1/2 cup toasted sliced almonds (can also use chopped roasted almonds)
1/2 cup dried cranberries
1 bunch green onions, chopped
¾ cup chopped fresh cilantro
For the dressing:
1/4 cup tahini
1/2 large lemon, juiced
3-5 tablespoons warm water, to thin dressing
1 clove garlic, finely minced
1-2 teaspoons pure maple syrup, to sweeten
1 teaspoon yellow curry powder
½ tablespoon freshly grated ginger
½ teaspoon ground turmeric
½ teaspoon salt
Freshly ground black pepper

Steps:

  • In a large bowl, add finely chopped broccoli, chickpeas, carrot, cranberries, green onion, and cilantro. Set aside.
  • Make the dressing by whisking together the following ingredients in a small bowl: tahini, lemon juice, water, garlic, maple syrup, curry powder, ginger, turmeric, salt and pepper. Immediately drizzle over salad and toss to combine. Sprinkle almonds on top and toss a few more times.
  • Serve immediately with fresh squeeze of lemon or place in the fridge for later. Salad will keep well up to 5 days.

Nutrition Facts : ServingSize 1 serving, Calories 434 kcal, Carbohydrate 56.4 g, Protein 15.8 g, Fat 17.7 g, Fiber 14.9 g, Sugar 15.6 g

BROCCOLI AND CHICKPEA SALAD



Broccoli and Chickpea Salad image

Scallions, parsley, and pine nuts dot this nutritious salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 12

4 cups broccoli florets
15-ounce can drained and rinsed chickpeas
5 sliced scallions
1/2 cup chopped fresh parsley
1/3 cup toasted pine nuts
1 minced clove garlic
2 teaspoon Dijon mustard
1 teaspoon honey
1 tablespoon grated lemon zest
1/4 cup lemon juice
6 tablespoon extra-virgin olive oil
Coarse salt and freshly ground black pepper

Steps:

  • Steam broccoli florets until just tender, 5 to 7 minutes. Once cool, chop and combine with chickpeas, scallions, parsley, and pine nuts.
  • In a bowl, combine garlic, mustard, honey, lemon zest and juice. Slowly add oil, whisking to emulsify, and season with salt and pepper.
  • Drizzle broccoli mixture with dressing and adjust seasoning.

Nutrition Facts : Calories 497 g, Fat 31 g, Fiber 13 g, Protein 14 g, SaturatedFat 5 g, Sodium 526 g

SPICY ROASTED BROCCOLI AND CHICKPEAS



Spicy Roasted Broccoli and Chickpeas image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cut off the florets from 1 head broccoli. Trim, peel and chop the stalks. Toss on a baking sheet with one 15.5-ounce can chickpeas (drained and rinsed), 3 tablespoons olive oil, 1/2 teaspoon shichimi togarashi (Japanese seasoning) and a pinch of salt. Roast at 450˚, stirring once, until browned, 20 to 25 minutes. Sprinkle with 1/4 teaspoon togarashi and serve with lemon wedges.

WARM CHICKPEA AND BROCCOLI SALAD



Warm Chickpea and Broccoli Salad image

Serve this comforting salad as a main dish or as a side. The chick peas contribute a considerable amount of protein, manganese and folate to the dish.

Provided by Martha Rose Shulman

Categories     dinner, weekday, salads and dressings

Time 2h15m

Yield Serves 4 as a main dish, 6 as a side

Number Of Ingredients 12

1/2 pound dried chickpeas (1 heaped cup), soaked for 6 hours or overnight in 1 quart water
Salt, preferably kosher, to taste
1/2 pound broccoli crowns, broken into florets
1/2 small red onion, sliced (optional)
1/4 cup chopped fresh parsley, or a combination of parsley and dill
2 ounces shaved Parmesan
1 tablespoon fresh lemon juice
1 tablespoon red=wine vinegar, champagne vinegar or sherry vinegar
1 teaspoon Dijon mustard
1 small garlic clove, minced or put through a press
Salt, preferably kosher, and freshly ground pepper
6 tablespoons extra-virgin olive oil, or 4 tablespoons olive oil and 2 tablespoons buttermilk or plain low-fat or nonfat yogurt

Steps:

  • Place the chick peas and their soaking liquid in a large saucepan and add enough water to cover by 2 inches. Add the bay leaf and bring to a boil. Reduce the heat, cover and simmer 1 hour. Add salt to taste and continue to simmer until the chick peas are tender, 30 minutes to an hour. Remove the bay leaf.
  • Meanwhile, place the red onions in a bowl and cover with cold water. Soak 5 minutes, then drain and rinse. Dry on paper towels.
  • Make the dressing. Mix together the lemon juice, vinegar, mustard, garlic, salt, and pepper. Whisk in the olive oil (or the oil and buttermilk or yogurt). Set aside.
  • When the beans are tender, add the broccoli. Turn up the heat, cover and simmer or steam (depending on how much water is left in the pan) 5 minutes, until the broccoli is tender but still bright. Drain the beans and broccoli and toss with the dressing. Add the herbs and the Parmesan, toss again, and serve warm.

Nutrition Facts : @context http, Calories 261, UnsaturatedFat 18 grams, Carbohydrate 5 grams, Fat 24 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 391 milligrams, Sugar 2 grams, TransFat 0 grams

CITRUS-MARINATED BROCCOLI AND CHICKPEA SALAD



Citrus-Marinated Broccoli and Chickpea Salad image

Not every salad needs to rely on lettuce - and this colorful veggie-packed dish proves the point with color, crunch and a hefty dose of herbs. Marinated broccoli and chickpea make up the bulk of the base, keeping the salad hearty without being heavy. Fresh zucchini and tomatoes add color and texture, and a light and refreshing blend of herbs, garlic and citrus juice bring everything together. Let the salad chill in the fridge for an hour before serving. If you're packing for a picnic in the park, this is one to stash in the cooler.

Provided by Food Network

Categories     side-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 14

Kosher salt and freshly ground black pepper
1 pound broccoli crowns
1 medium zucchini, chopped into 1/2-inch pieces
1 pint cherry tomatoes, sliced
One 15-ounce can chickpeas, rinsed and drained
2 medium cobs sweet corn, shucked and kernels shaved off (about 2 cups)
1 cup fresh cilantro leaves
1 cup fresh parsley leaves
1/4 cup rice wine vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped Hatch peppers
1 tablespoon honey
2 cloves garlic
1 medium navel orange, juiced (about 1/4 cup)

Steps:

  • For the broccoli and chickpea salad: Prepare a large pot of boiling salted water and fill a large bowl with ice water. Remove the broccoli stalks and set aside for another use. Trim the broccoli crown into florets. Add the broccoli florets to the pot of boiling water and blanch for 2 to 3 minutes, until bright green and just fork-tender. Remove the broccoli florets with a slotted spoon and plunge them in the bowl of ice water. Drain the broccoli when fully cooled.
  • Place the zucchini in a colander or on paper towels and salt generously. Let stand for 10 minutes, until some water is released.
  • Place the broccoli, zucchini, tomatoes, chickpeas and corn in a large bowl; set aside.
  • For the citrus-herb marinade: Place the cilantro, parsley, rice wine vinegar, Dijon, Hatch peppers, honey, garlic and orange juice in a food processor and pulse a few times until the herbs and garlic are finely chopped. The mixture will be loose.
  • Pour over the vegetables in the bowl and toss to dress. Place in the fridge and chill for 1 hour. Season to taste with salt and pepper before serving.

TUNA, CHICKPEAS AND BROCCOLI SALAD



Tuna, Chickpeas and Broccoli Salad image

This recipe is inspired by a common Italian combination, tuna and beans. It's a salad that keeps well in the refrigerator and one that's great to have on hand during the week. The broccoli will not retain its pretty green color once in contact with the acid in the dressing, so for best results keep the broccoli separate, along with a tablespoon of the dressing. Just before you want to eat, toss in the broccoli and extra dressing; or eat the broccoli separately with the dressing.

Provided by Martha Rose Shulman

Time 10m

Yield 2 1/2 servings.

Number Of Ingredients 13

1 can water-packed light tuna, drained
1/2 can chickpeas, (1/3 cup) drained and rinsed
1 stalk celery, cut in small (1/4-inch) dice
1/2 red bell pepper, cut in small (1/4-inch) dice
2 tablespoons chopped fresh parsley (optional)
1 tablespoon chopped fresh chives (optional)
1 broccoli crown, steamed for 4 to 5 minutes and broken into florets
1 1/2 tablespoons fresh lemon juice
1/2 tablespoon vinegar (red wine, sherry or white wine)
Salt to taste
1 teaspoon Dijon mustard
1 tablespoon extra virgin olive oil
1/4 cup plain low-fat yogurt

Steps:

  • In a medium bowl, mix together the tuna, chickpeas, celery, bell pepper, parsley and chives. Keep the broccoli separate.
  • In a small bowl or measuring cup, mix together the lemon juice, vinegar, salt, and Dijon mustard. Whisk in the olive oil and yogurt, and toss with the tuna and chickpea mixture. Refrigerate in a bowl or in containers until ready to take to work or eat. Add the broccoli just before serving.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 10 grams, Fiber 8 grams, Protein 34 grams, SaturatedFat 1 gram, Sodium 824 milligrams, Sugar 8 grams, TransFat 0 grams

BROCCOLI, CHICKPEA, AND CHERRY TOMATO SALAD



Broccoli, Chickpea, and Cherry Tomato Salad image

This is a healthy salad that's perfect when paired with a simple sandwich for a light lunch.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 8

1 pound broccoli, separated into florets (4 cups)
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar
2 tablespoons olive oil
1/2 small red onion, finely chopped
Coarse salt and freshly ground pepper
1 pint cherry tomatoes, halved
1 can (15 ounces) chickpeas, drained and rinsed

Steps:

  • In a large saucepan with a steamer insert, bring 1 inch of water to a boil. Add broccoli, cover, and steam until crisp-tender, 4 to 6 minutes.
  • In a large bowl, whisk together mustard, red-wine vinegar, olive oil, and onion; season with coarse salt and ground pepper. Add tomatoes, chickpeas, and broccoli. Toss to coat with dressing. Let cool 5 minutes. Serve at room temperature or chilled.

Nutrition Facts : Calories 131 g, Fat 5 g, Fiber 4 g, Protein 5 g

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