By Eleonora Ginnis · September 27, 2026 · 5 min read

Chopped Broccoli and Chickpea Salad with Lemon

Name: Chopped Broccoli and Chickpea Salad with Lemon
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings (about 4 cups total)
Cuisine: Modern American / Mediterranean-inspired
Ingredients: 4 cups broccoli florets, finely chopped (about 1 large head, ~360 g); 1 (15 oz) can garbanzo beans (chickpeas), drained and rinsed (about 1 1/2 cups); 1 cup cherry tomatoes, halved (about 150 g); 1/3 cup red onion, finely diced (about 45 g); 1/2 cup fresh flat-leaf parsley, chopped (packed); 1/4 cup crumbled feta cheese (optional); 2 tablespoons extra-virgin olive oil (for dressing); 1 tablespoon extra-virgin olive oil (for toasting chickpeas); 2 tablespoons fresh lemon juice (about 1 medium lemon); 1 teaspoon Dijon mustard; 1 teaspoon maple syrup or honey; 1/2 teaspoon garlic powder or 1 small garlic clove, minced; 1/2 teaspoon kosher salt, plus more to taste; 1/4 teaspoon freshly ground black pepper; Pinch of red pepper flakes (optional)

Published September 27, 2026 · Updated September 27, 2026Be the first to rate this recipe

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Chopped Broccoli and Chickpea Salad with Lemon

Image created for The Nutrient

A crunchy, meal-prep friendly chopped broccoli and chickpea salad tossed in a bright lemon‑Dijon vinaigrette.

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