Chickpea Broccoli Salad with Blueberries, Cranberries, and Feta Recipe

Introduction

This Chickpea Broccoli Salad is a fresh and vibrant dish combining crunchy broccoli, sweet berries, and creamy feta. It’s easy to prepare and perfect as a light lunch or a colorful side for dinner. The honey-lemon dressing adds a delightful tangy-sweet finish.

Ingredients

• 4 cups broccoli florets (from 1 large crown broccoli, chopped)
• 1 (15-oz) can chickpeas, drained and rinsed
• 1/4 cup red onion, finely chopped
• 1 cup fresh blueberries
• 2/3 cup dried cranberries
• 1/2 cup roasted sunflower seeds
• 2/3 cup feta cheese crumbles (optional)
• 1/4 cup mayonnaise
• 3 tablespoons honey
• 1/3 cup fresh lemon juice
• 3/4 teaspoon sea salt (to taste)
• 2 teaspoons poppy seeds (optional)

Instructions

1. Step 1: In a small bowl or measuring cup, mix together the mayonnaise, honey, fresh lemon juice, sea salt, and poppy seeds to make the dressing. Set aside until ready to use.
2. Step 2: Rinse the broccoli crown thoroughly and chop it into small florets on a cutting board. For finer pieces, pulse the broccoli briefly in a food processor. Transfer florets to a large mixing or salad bowl.
3. Step 3: Drain and rinse the chickpeas, then add them to the bowl with the broccoli. Add chopped red onion, blueberries, dried cranberries, sunflower seeds, and feta cheese if using.
4. Step 4: Pour all of the prepared dressing over the salad ingredients and toss gently but thoroughly until everything is well combined.
5. Step 5: Taste and adjust the seasoning by adding more sea salt, black pepper, or lemon juice as preferred. Serve alongside your main dish for a fresh, satisfying meal.

Tips & Variations

• For a vegan option, replace mayonnaise with plant-based mayo and omit the feta cheese or use a vegan cheese substitute.
• If you don’t have fresh blueberries, substitute with more dried cranberries or diced fresh apple for extra sweetness.
• Lightly toast the sunflower seeds to enhance their flavor before adding them to the salad.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The dressing may cause the salad to soften slightly over time, so for best texture, toss the salad again before serving. Refrigeration helps keep the ingredients fresh and crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can prepare the salad a few hours ahead and keep it refrigerated. For best freshness, add the dressing just before serving or toss the salad again if stored dressed.

Is this salad gluten-free?

Yes, all the ingredients in this Chickpea Broccoli Salad are naturally gluten-free, making it suitable for gluten-sensitive diets.

Chickpea Broccoli Salad with Blueberries, Cranberries, and Feta Recipe

Print Recipe

★★★★★

4.8 from 523 reviews

A fresh and vibrant Chickpea Broccoli Salad featuring crunchy broccoli florets, protein-rich chickpeas, sweet berries, crunchy sunflower seeds, and a tangy honey-lemon dressing. This salad is a perfect healthy side dish or light meal that combines colorful ingredients for a refreshing bite.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 4 cups broccoli florets (chopped from 1 large crown broccoli)
• 1 (15-oz) can chickpeas, drained and rinsed
• 1/4 cup red onion, finely chopped
• 1 cup fresh blueberries
• 2/3 cup dried cranberries
• 1/2 cup roasted sunflower seeds
• 2/3 cup feta cheese crumbles (optional)

Dressing Ingredients

• 1/4 cup mayonnaise
• 3 Tbsp honey
• 1/3 cup fresh lemon juice
• 3/4 tsp sea salt (to taste)
• 2 tsp poppy seeds (optional)

Instructions

1. Prepare the dressing: In a small bowl or measuring cup, combine the mayonnaise, honey, fresh lemon juice, sea salt, and poppy seeds if using. Whisk until smooth and set aside.
2. Prep the broccoli and chickpeas: Rinse the broccoli crown thoroughly. Chop into small florets on a cutting board using a sharp knife. For a finer texture, optionally pulse the broccoli in a food processor to shred. Transfer the chopped broccoli to a large mixing bowl. Drain and rinse the chickpeas in a colander and add them to the bowl.
3. Add the remaining salad ingredients: To the bowl with broccoli and chickpeas, add the finely chopped red onion, fresh blueberries, dried cranberries, roasted sunflower seeds, and feta cheese crumbles if using.
4. Toss with dressing: Pour all of the prepared dressing into the bowl with the salad ingredients. Toss thoroughly until everything is well combined and evenly coated.
5. Adjust seasoning and serve: Taste the salad and adjust the flavors by adding more sea salt, freshly ground black pepper, or lemon juice as desired. Serve the chickpea broccoli salad alongside your main entrée or enjoy as a light meal.

Notes

• For a nuttier flavor, lightly toast the sunflower seeds before adding them to the salad.
• The feta cheese is optional and can be omitted to make the salad vegetarian or dairy-free.
• You can substitute mayonnaise with Greek yogurt for a lighter dressing.
• To save time, you can purchase pre-cut broccoli florets, but fresh broccoli delivers the best texture.
• Store leftovers covered in the refrigerator and consume within 2 days for optimal freshness.

Keywords: chickpea broccoli salad, healthy salad, no-cook salad, picnic salad, vegetarian salad, summer salad, easy salad recipe