Broccoli and Chickpea Salad

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

  • Servings: 4

Photography: Bryan Gardner

Source: Whole Living, January/February 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.

Cook's Notes

Refrigerate salad in an airtight container up to 2 days.


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