New This Month

Broccoli and Chickpea Salad


Scallions, parsley, and pine nuts dot this nutritious salad.

  • Servings: 4

Photography: Bryan Gardner

Source: Whole Living, January/February 2013


  • 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


  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.

Reviews Add a comment

  • 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.