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Broccoli and Chickpea Salad

  • Servings: 4
Broccoli and Chickpea Salad

Photography: Bryan Gardner

Source: Whole Living, January/February January/February 2013


  • 4 cups broccoli florets
  • 15-oz 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 tsp Dijon mustard
  • 1 tsp honey
  • 1 Tbsp grated lemon zest
  • 1/4 cup lemon juice
  • 6 Tbsp extra-virgin olive oil
  • Coarse salt and freshly ground black pepper


  1. Steam broccoli florets until just tender, 5 to 7 minutes. Once cool, chop and combine with chickpeas, scallions, parsley, and pine nuts.

  2. In a bowl, combine garlic, mustard, honey, lemon zest and juice. Slowly add oil, whisking to emulsify, and season with salt and pepper.

  3. Drizzle broccoli mixture with dressing and adjust seasoning.

Cook's Note

Refrigerate salad in an airtight container up to two days.

Reviews (5)

  • AndreaThib 4 Jun, 2014

    I roasted broccoli in oven for great flavor. And served on bed of fresh spinach. Delicious salad! Love your recipes sarah.

  • katewoo 9 Apr, 2013

    holy schnikes! I am eating this for lunch right this second and I feel like there is a superhero cape sprouting from my shoulders, it is soooooooo yummy and healthy and fresh tasting!!!

  • LWhite83 21 Mar, 2013

    The dressing was really fresh and delicious. I'll make this again but for a group because I won't want leftovers. I found them to be not as good.

  • Chinchy 18 Mar, 2013

    Delicious. I would only go for less scallions

  • madmaryg 9 Feb, 2013

    This was surprised me. The dressing is wonderful and perfect for the salad. I enjoyed this combination of chickpeas and broccoli.

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