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Broccoli and Chickpea Salad with Lemon Vinaigrette

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Broccoli and Chickpea Salad with Lemon Vinaigrette

Broccoli and Chickpea Salad with Lemon Vinaigrette

Jessica Braider
This colorful salad, suggested by Scramble member Anne O’Neill, is perfect to make a day or two ahead of a busy evening or bring to an informal gathering. Its Mediterranean ingredients are flexible—you can add sliced Kalamata olives, a finely chopped shallot or 1/2 red onion, farro (an Italian grain), or even tuna. “It is exactly what I love about a free-form salad. Lots of textures and flavors that add layers to each bite and make you want to go back for more,” according to Scramble recipe tester Debbie Falkow.
Cook Time 20 minutes
Total Time 20 minutes
Course Main Dish, Salad, Side Dish
Cuisine Mediterranean
Servings 8 servings


  • 1 large head broccoli cut into florets
  • 1 cup red bell pepper finely chopped (1/4-inch pieces), or use 1/2chopped jarred red peppers
  • 15 oz. canned chickpeas drained or rinsed, or use 1 ½ cups homemade beans, garbanzo beans
  • 1 cup fresh flat leaf parsley chopped
  • 1/4 cup chopped walnuts lightly toasted or use toasted pine nuts
  • 4 scallions thinly sliced (about 1/2 cup), or use a red onion
  • 1/4 cup extra virgin olive oil
  • 2 Tbsp. balsamic vinegar
  • 1 lemon juice only, about 1/4 cup
  • 1/4 - 1/2 tsp. salt to taste
  • 1/8 tsp. black pepper
  • 1 cup feta cheese crumbled
  • 1/4 cup dried cranberries preferably naturally sweetened


  • Steam the broccoli in the microwave or on the stovetop for 3 minutes until it is bright green.
  • Let it cool for a few minutes and chop the broccoli into bite-sized pieces.
  • In a large bowl, combine the broccoli, bell peppers, chickpeas, parsley, nuts, and scallions.
  • In a large measuring cup, whisk together the oil, vinegar, lemon juice, salt and pepper.
  • Toss the dressing with the ingredients in the bowl, then gently stir in the cheese and cranberries. Serve immediately or refrigerate it for up to 3 days.


Do Ahead or Delegate: Cut and cook the broccoli, chop the bell pepper if using fresh, cook the chickpeas if necessary (see instructions for cooking beans in a slow cooker), chop the parsley, toast the nuts, slice the scallions, juice the lemon, prepare the salad dressing, crumble the feta cheese if necessary and refrigerate, or fully prepare and refrigerate the salad.
Scramble Flavor Booster: Add the zest of the lemon, 1 minced garlic clove, and/or 1 tsp. Dijon mustard, anchovy paste or horseradish sauce to the dressing.
Tip: While some fresh herbs are not as readily available (and often pricier) during the winter, parsley is generally available year-round.  While thought of by many as a garnish, parsley, especially flat-leaf parsley, is a great addition for everything from salads to seafood to smoothies.  Parsley has a light clean flavor that can be used liberally in recipes, whereas some other stronger-tasting herbs (like thyme) require more restraint.
Video: Watch Jessica make this salad on Facebook Live!
Nutritional Information Per Serving (% based upon daily values): Calories 226, Total Fat: 14g, 21%; Saturated Fat: 3g, 16%; Cholesterol: 13mg, 4%; Sodium: 302mg, 13%; Total Carbohydrate: 20g, 1%; Dietary Fiber: 5g, 20%; Sugar: 7g; Protein: 9g
Want to make chickpeas from scratch? Check out our post on how to make beans in the slow cooker or Instant Pot pressure cooker.
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Main Dish, Make-Ahead, Nut-Free, Picnic, Salads, Side Dish, Summer, Vegetarian
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