Best 6 Broccoli Grape And Chickpea Salad Recipes

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**A Nutritious and Flavorful Journey: Broccoli, Grape, and Chickpea Salad Recipes**

Indulge in a culinary adventure with our enticing broccoli, grape, and chickpea salad recipes. These vibrant and nutritious creations offer a symphony of flavors and textures that will tantalize your taste buds and nourish your body. From a classic and simple salad to a zesty and tangy variation, our recipes cater to diverse palates and dietary preferences. Prepare to embark on a culinary journey where health meets indulgence.

Here are our top 6 tried and tested recipes!

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

BROCCOLI SALAD WITH GRAPES



Broccoli Salad with Grapes image

This broccoli salad with grapes is a perfect salad for a hot summer day. The first time I tried it was at my aunt's 30-acre ranch outside of Dallas. The grapes and the bacon add an unexpected, but flavorful, twist. Add chopped cooked chicken to make this an entree.

Provided by Lisa

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 9

1 cup light mayonnaise
⅓ cup white sugar
1 teaspoon red wine vinegar
½ pound cooked bacon, crumbled
4 cups chopped broccoli florets
1 cup chopped celery
¾ cup grapes, halved
⅔ cup slivered almonds
½ cup raisins

Steps:

  • Combine mayonnaise, sugar, and red wine vinegar in a bowl to make dressing.
  • Combine bacon, broccoli, celery, grapes, almonds, and raisins in a large bowl; stir in dressing and serve.

Nutrition Facts : Calories 397.4 calories, Carbohydrate 27.3 g, Cholesterol 41.7 mg, Fat 26.7 g, Fiber 2.8 g, Protein 14.5 g, SaturatedFat 5.8 g, Sodium 887.4 mg, Sugar 19.6 g

CHICKPEA BROCCOLI SALAD



Chickpea Broccoli Salad image

This Chickpea Broccoli Salad is a delicious, healthy and gluten-free salad made with simple savory ingredients and tossed in a tangy lemon and olive oil dressing. Perfect for meal prepping, this broccoli salad with chickpeas can be made ahead of time and enjoyed throughout the week.

Provided by Fida | Sweet and Savoury Pursuits

Categories     Salad

Time 30m

Number Of Ingredients 11

4 cups raw broccoli florets
400 ml chickpeas (drained and rinsed (approximately 1 2/3 cups))
1/4 cup red onion (finely chopped)
1/4 cup Kalamata olives (pitted and sliced)
1/4 cup Feta cheese (crumbled)
1/4 cup fresh parsley, (washed, dried chopped)
1/4 cup extra-virgin olive oil
3 tablespoons lemon juice (freshly squeezed)
1 garlic clove, minced (small )
1/2 teaspoon sea salt
1/4 teaspoon black pepper, freshly ground

Steps:

  • Rinse broccoli florets and steam for 5 to 7 minutes, or until just tender. Remove broccoli from the steamer and set aside to let cool.
  • Meanwhile, prepare the olive oil and lemon vinaigrette. Add all of the vinaigrette ingredients to a jar, shake well and set aside until ready to use.
  • In a large bowl, combine steamed broccoli florets, chickpeas, red onion, olives, parsley and half of the Feta cheese. Add 3/4 of the dressing, toss well and taste. If needed, add the remaining dressing. Top salad with remaining crumbled Feta cheese.
  • Serve immediately or store in the refrigerator until ready to serve.

Nutrition Facts : Calories 361 kcal, Carbohydrate 36 g, Protein 13 g, Fat 20 g, SaturatedFat 4 g, Cholesterol 8 mg, Sodium 569 mg, Fiber 11 g, Sugar 7 g, UnsaturatedFat 15 g, ServingSize 1 serving

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

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

BROCCOLI SALAD WITH RED GRAPES, BACON, AND SUNFLOWER SEEDS



Broccoli Salad with Red Grapes, Bacon, and Sunflower Seeds image

Try a flavor from the beaches of the eastern shore. This refreshing yet hearty family recipe has been adopted into the families of all of our friends. We never steam a bushel of crabs without having a huge bowl of this salad and corn on the cob on the table. This dish is simply mandatory at every BBQ, potluck or pitch-in event. Give it a try!

Provided by Coastal Roots

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 2h30m

Yield 8

Number Of Ingredients 9

8 slices bacon
⅓ cup sunflower seed kernels
1 large head broccoli, cut into bite-size pieces
⅓ cup diced red onion
1 cup seedless red grapes, halved
1 cup mayonnaise
3 tablespoons apple cider vinegar
2 tablespoons white sugar
ground black pepper to taste

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble 7 slices of bacon; mix with sunflower seeds in a resealable bag.
  • Combine broccoli, onion, and grapes in a bowl.
  • Crumble the remaining bacon slice. Whisk mayonnaise, vinegar, sugar, and black pepper together in a bowl; fold in the 1 slice crumbled bacon. Pour dressing over broccoli mixture; toss to coat evenly. Cover bowl with plastic wrap and refrigerate for flavors to blend, about 2 hours.
  • Sprinkle bacon-sunflower seed mixture over salad before serving; mix well.

Nutrition Facts : Calories 326.7 calories, Carbohydrate 12.5 g, Cholesterol 20.5 mg, Fat 29 g, Fiber 2 g, Protein 6.3 g, SaturatedFat 4.8 g, Sodium 382.4 mg, Sugar 8 g

Tips:

  • Choose the freshest ingredients possible. Fresh, crisp broccoli, ripe grapes, and crunchy chickpeas will make the best salad.
  • Don't overcook the broccoli. It should be tender but still have a bit of a crunch.
  • Use a variety of colors of grapes. This will add visual interest and flavor to the salad.
  • Roast the chickpeas for extra flavor. This will give them a nutty, crunchy texture.
  • Feel free to add other ingredients to the salad, such as feta cheese, walnuts, or dried cranberries.
  • Make the salad ahead of time. It will keep well in the refrigerator for up to 3 days.

Conclusion:

Broccoli grape and chickpea salad is a healthy, refreshing, and flavorful salad that is perfect for any occasion. It is easy to make and can be tailored to your own preferences. So next time you are looking for a light and healthy meal, give this salad a try!

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