Broccoli Salad With Chickpeas

There’s so much to like about this crunchy broccoli salad. It’s got fresh chopped broccoli, chickpeas, dried cranberries, feta cheese, and sunflower seeds, all tossed in a vibrant orange vinaigrette. 

No lie, I could 100% eat this broccoli salad with chickpeas for lunch every day, year-round. I think it’s the salad’s variety of lively flavors and textures.

Bonus: It’s great for meal prepping. The broccoli softens slightly (in a surprisingly good way) and the flavors intensify after the salad chills overnight.

So you can have it for lunch all week long and it will just keep getting better and better!

Broccoli Salad Ingredients

• Broccoli: You’ll need 2 to 2½ cups of chopped broccoli.
• Chickpeas: About half a can, drained and rinsed.
• Shelled Edamame: It has a mild nutty sweet flavor. Edamame can usually be found in the freezer section, we like the Trader Joe’s ready-to-eat precooked variety. If you don’t have edamame, you can omit it or add more chickpeas.
• Dried Cranberries aka Craisins
• Feta Cheese: Crumbled gorgonzola or cubed white cheddar would also be tasty.
• Sunflower Seeds
• Orange Vinaigrette: This bright and tangy dressing only needs a few ingredients and is easy to whip up. Our dijon vinaigrette is another good option or you can use your favorite store-bought salad dressing (a creamy poppy seed would be delicious!)

How To Make This Broccoli Chickpea Salad 

Step 1: Make The Dressing

For a quick vinaigrette, zest and juice half an orange. Add that to a small bowl or mason jar along with a little olive oil, apple cider vinegar, maple syrup, salt, and pepper. For a spicy kick, we like to add a squirt or two of sriracha sauce. Shake or whisk it all together and that’s it!

Step 2: Chop The Broccoli

To remove the florets, I find it’s easiest to hold the broccoli stalk at a slight angle with its crown facing the cutting board.

Then I run my knife down the sides, rotating the stem, and the florets come off in small pieces. If there are any larger pieces, they’re easy to slice in halves or quarters.

Don’t toss the stalk! Use a peeler or your knife to remove the tough outer layer and then chop it into small pieces.

Step 3: Combine It All and Chill Out

Combine the salad ingredients in a large bowl. Shake up the dressing again, pour it over everything, and toss the salad together.

If you’ve got the time, cover the bowl and refrigerate for at least 30 minutes. The different flavors will meld together and taste even more delicious!

What else can I add to my salad?

The recipe is super versatile and great for using up leftover odds and ends. Here are some ideas for other ingredients you can add:

• Half a chopped apple for extra crunch.
• Some diced red onion or green onions for a sharper flavor.
• Use raisins or dried cherries in place of the cranberries.
• Sweet roasted or steamed beets, cut into cubes will pair well with the citrus dressing. Add the beets just before serving to keep from turning everything pink!
• Swap the sunflower seeds for toasted nuts.

You can eat this salad on its own. Or for a heartier meal, serve it with a hunk of crusty no-knead bread or these yummy roasted sweet potato slices.

More Tasty Vegetarian Lunch Ideas

• Zucchini and Hummus Pita Sandwiches
• Broccoli Ranch Salad For Two
• Sweet Potato Veggie Wrap
• Greek Yogurt Chickpea Salad Wrap
• Make-Ahead: Frozen Grilled Cheese Sandwiches