Best 6 Warm Chick Pea And Broccoli Salad Recipes

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**Tantalize your taste buds with a symphony of flavors in the Warm Chickpea and Broccoli Salad, a culinary masterpiece that blends the goodness of wholesome ingredients with a burst of vibrant flavors. Embark on a delightful journey as we unveil the secrets behind this delectable dish, exploring its nutritional benefits and the culinary techniques that bring it to life. Discover the art of balancing textures and flavors, transforming simple ingredients into an extraordinary meal. Get ready to tantalize your taste buds with this symphony of flavors, a perfect blend of health and culinary delight.**

**In addition to the Warm Chickpea and Broccoli Salad, this article presents a collection of equally enticing recipes that cater to diverse dietary preferences and taste profiles. Indulge in the Mediterranean flavors of the Lemony Chickpea Salad, a refreshing and vibrant dish that captures the essence of the Mediterranean diet. Transport yourself to the vibrant streets of Southeast Asia with the Spicy Thai Chickpea Salad, a tantalizing blend of spicy and tangy flavors that will set your taste buds ablaze. For those seeking a hearty and protein-packed meal, the Chickpea and Quinoa Salad offers a satisfying combination of textures and flavors, making it an ideal choice for lunch or dinner.**

**Embark on a culinary adventure as you delve into the world of chickpea salads. Experience the perfect balance of health and flavor in every bite. Whether you're a seasoned chef or a home cook looking to expand your culinary repertoire, this article has something for everyone. Prepare to be amazed by the versatility of chickpeas and the delectable dishes that can be created with this humble ingredient.**

Let's cook with our recipes!

VEGAN CURRIED BROCCOLI CHICKPEA SALAD



Vegan Curried Broccoli Chickpea Salad image

Deliciously crunchy broccoli chickpea salad filled with curry flavors with an amazing tahini dressing. This vegan broccoli chickpea salad recipe packs plenty of protein and fiber for a satisfying lunch that's perfect for meal prep. Plus, it takes less than 20 minutes to throw together!

Provided by Monique Volz of AmbitiousKitchen.com

Categories     Dairy Free     Gluten Free     Grain Free     Lunch     Vegan     Vegetarian

Time 20m

Number Of Ingredients 19

For the salad:
1 head of broccoli, very finely chopped
1 cup shredded carrots
1 (15 ounce) can chickpeas, rinsed and drained
1/2 cup toasted sliced almonds (can also use chopped roasted almonds)
1/2 cup dried cranberries
1 bunch green onions, chopped
¾ cup chopped fresh cilantro
For the dressing:
1/4 cup tahini
1/2 large lemon, juiced
3-5 tablespoons warm water, to thin dressing
1 clove garlic, finely minced
1-2 teaspoons pure maple syrup, to sweeten
1 teaspoon yellow curry powder
½ tablespoon freshly grated ginger
½ teaspoon ground turmeric
½ teaspoon salt
Freshly ground black pepper

Steps:

  • In a large bowl, add finely chopped broccoli, chickpeas, carrot, cranberries, green onion, and cilantro. Set aside.
  • Make the dressing by whisking together the following ingredients in a small bowl: tahini, lemon juice, water, garlic, maple syrup, curry powder, ginger, turmeric, salt and pepper. Immediately drizzle over salad and toss to combine. Sprinkle almonds on top and toss a few more times.
  • Serve immediately with fresh squeeze of lemon or place in the fridge for later. Salad will keep well up to 5 days.

Nutrition Facts : ServingSize 1 serving, Calories 434 kcal, Carbohydrate 56.4 g, Protein 15.8 g, Fat 17.7 g, Fiber 14.9 g, Sugar 15.6 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

WARM CHICKPEA SALAD



Warm chickpea salad image

Warm chickpea salad, ideal as a weekend lunch or weekday supper

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Side dish, Snack, Starter, Supper, Vegetable

Time 55m

Number Of Ingredients 9

1 red onion , cut into wedges
2 courgettes , thickly sliced
1 red pepper , seeded and cut into large chunks
375g ripe tomato , halved
5 tbsp olive oil
juice of half lemon
3 tbsp chopped fresh mixed herbs (such as chives, parsley and mint) or 3 tbsp parsley
2 x 400g cans chickpeas , drained
100g feta cheese , cut into cubes

Steps:

  • Preheat the oven to fan 200C/ conventional 220C/gas 7. Put the onion, courgettes, pepper and tomatoes in a shallow roasting tin and season with black pepper. Drizzle with 2 tbsp of the olive oil and toss well. Roast for 30 minutes, stirring halfway through, until the vegetables are cooked and beginning to turn brown.
  • Meanwhile, mix the lemon juice and remaining olive oil to make a dressing. Season with salt and pepper and stir in the herbs.
  • When the vegetables are cooked, allow them to cool for 5 minutes, then tip into a bowl with the chickpeas, feta and dressing. Toss lightly before serving. Leftovers are delicious cold and served with pitta bread.

Nutrition Facts : Calories 371 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 28 grams carbohydrates, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 1.62 milligram of sodium

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

TUNA, CHICKPEAS AND BROCCOLI SALAD



Tuna, Chickpeas and Broccoli Salad image

This recipe is inspired by a common Italian combination, tuna and beans. It's a salad that keeps well in the refrigerator and one that's great to have on hand during the week. The broccoli will not retain its pretty green color once in contact with the acid in the dressing, so for best results keep the broccoli separate, along with a tablespoon of the dressing. Just before you want to eat, toss in the broccoli and extra dressing; or eat the broccoli separately with the dressing.

Provided by Martha Rose Shulman

Time 10m

Yield 2 1/2 servings.

Number Of Ingredients 13

1 can water-packed light tuna, drained
1/2 can chickpeas, (1/3 cup) drained and rinsed
1 stalk celery, cut in small (1/4-inch) dice
1/2 red bell pepper, cut in small (1/4-inch) dice
2 tablespoons chopped fresh parsley (optional)
1 tablespoon chopped fresh chives (optional)
1 broccoli crown, steamed for 4 to 5 minutes and broken into florets
1 1/2 tablespoons fresh lemon juice
1/2 tablespoon vinegar (red wine, sherry or white wine)
Salt to taste
1 teaspoon Dijon mustard
1 tablespoon extra virgin olive oil
1/4 cup plain low-fat yogurt

Steps:

  • In a medium bowl, mix together the tuna, chickpeas, celery, bell pepper, parsley and chives. Keep the broccoli separate.
  • In a small bowl or measuring cup, mix together the lemon juice, vinegar, salt, and Dijon mustard. Whisk in the olive oil and yogurt, and toss with the tuna and chickpea mixture. Refrigerate in a bowl or in containers until ready to take to work or eat. Add the broccoli just before serving.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 10 grams, Fiber 8 grams, Protein 34 grams, SaturatedFat 1 gram, Sodium 824 milligrams, Sugar 8 grams, TransFat 0 grams

Tips:

  • To save time, use pre-cooked chickpeas. You can find them in cans or jars in most grocery stores.
  • If you don't have fresh broccoli on hand, you can use frozen broccoli florets. Just thaw them before using.
  • Feel free to add other vegetables to this salad, such as shredded carrots, chopped red bell pepper, or sliced almonds.
  • For a more flavorful salad, marinate the chickpeas in the dressing for at least 30 minutes before serving.
  • Serve this salad warm or at room temperature. Leftovers can be stored in the refrigerator for up to 3 days.

Conclusion:

This warm chickpea and broccoli salad is a delicious and healthy dish that is perfect for a light lunch or dinner. It is packed with protein, fiber, and vitamins, and it is also low in calories and fat. The dressing is flavorful and tangy, and it perfectly complements the chickpeas and broccoli. If you are looking for a new and exciting salad recipe, this is the one for you!

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