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Chopped Broccoli & Chickpea Salad
A refreshing, crunchy salad featuring chopped broccoli, chickpeas, and a creamy lemon-tahini dressing. Perfect for meal prep or a light lunch.
Prep: 15 minutes
Cook: 0 minutes
Total: 15 minutes
6
Ingredients
- 4 cups broccoli florets, chopped
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 bell pepper, diced
- 2 celery stalks, diced
- 1/2 small red onion, diced
- 1/4 cup slivered almonds
- 1/4 cup crumbled goat cheese
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 1 garlic clove, minced
- Salt and pepper, to taste
Notes
This salad is great for meal prep and can be stored in the refrigerator for up to 4 days.
Instructions
- 1
In a large bowl, combine the chopped broccoli, chickpeas, bell pepper, celery, red onion, slivered almonds, and goat cheese.
- 2
In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup, minced garlic, salt, and pepper until smooth.
- 3
Pour the dressing over the salad and toss until everything is evenly coated.
- 4
Serve immediately or refrigerate for later.