Broccoli Chickpea Salad
There are so many great ingredients in this Broccoli-Chickpea Salad! It’s colorful, sweet, tangy, nutty, crunchy, and so crazy good! It’s the perfect side dish at potlucks and gatherings, but it’s also hearty enough to be a meal all on its own. Loaded with good-for-you veggies and chickpeas, if you’re looking for a deliciously different salad, this is it!
I love chickpeas. Not only are they loaded with fiber, but they’re also a great source of protein. They have a great flavor and pair nicely with the vegetables and dressing in this Broccoli-Chickpea Salad.
The dressing on this easy salad is tangy with a touch of sweetness. I love the added sweet pop from the raisins, but you could leave those out if you’re not a raisin fan. The real boost in flavor comes from the pickle, which adds a touch of acidity to balance out all the flavors.
Broccoli Chickpea Salad
This is one of those salads that tastes better after some time to sit. I make it early in the morning if I’m going to serve it for dinner, but you want to ensure it has at least 30 minutes in the fridge for all the flavors to blend and develop.
If you love crunchy veggies and salads that are popping with flavor, then this Broccoli-Chickpea Salad is a must-try!
Why I love this recipe
- This salad is tangy, crunchy, colorful, nutty, sweet and fabulous from start to finish!
- It’s easy to make this a vegan salad by swapping regular mayonnaise for vegan mayonnaise.
- It’s a great summer salad! It is perfect as a side dish or a main meal.
Gather these ingredients
- Broccoli – You’ll need 1 head. Use a broccoli crown unless you’ll use the stems for something else. Fresh broccoli is best for this recipe.
- Carrots – Shredded.
- Cooked corn – Fresh corn off the cob is best.
- Sweet pickles – Cut into small pieces.
- Canned chickpeas – Drained. Save the aquafaba for another recipe.
- Red onion – Diced.
- Sliced almonds
- Cider vinegar
- Agave nectar – Or honey.
- Salt and pepper – To taste.
How to make the best Broccoli-Chickpea Salad
- Rinse the broccoli, drain it well and then cut it into small florets. They should be bite-sized. Add them to a large bowl.
- Add the shredded carrots, cooked corn (drained), diced sweet pickles, chickpeas, diced red onion, raisins, and sliced almonds to the bowl with the broccoli.
- Whisk together the mayonnaise, apple cider vinegar, agave nectar, salt and pepper in a separate small bowl until well mixed.
- Pour the dressing over the broccoli mixture and toss to coat. Season to taste.
- Cover the bowl with plastic wrap and refrigerate it for at least 30 minutes to allow the flavors to blend.
- Serve and enjoy!
Tips & substitutions
- This salad benefits from being made ahead of time. This allows the flavors to blend and develop. The broccoli almost marinades and will soften up a bit in the dressing.
- You can use honey instead of agave nectar.
- Use broccoli crowns or save the broccoli stems for another recipe.
- You can use dried chickpeas, but you have to cook them first.
- Canned or frozen corn will work in place of fresh corn. If using fresh corn, boil it in salted water for 2 minutes and drain it well before use.
This delicious Broccoli-Chickpea Salad is my go-to salad when grilling. I just love it with grilled chicken kabobs or grilled shrimp skewers. It’s also delicious with leftover chicken or shrimp added to it for extra protein! This salad is equally delicious when paired with salmon or really anything else, as long as the flavors don’t compete.
Store any leftover salad in the fridge for 1-2 days. Any longer, and the veggies will start to get soggy. This dish is best eaten fresh – it will not freeze well.
Check out these awesome salad recipes while you’re here
Get the Recipe:
Broccoli Chickpea Salad
- 1 head of broccoli, about 4 cups cut into small florets
- ½ cup shredded carrots
- ¾ cup cooked corn, drained (fresh off cob is best)
- ¾ cup sweet pickles, cut in small pieces
- 1 cup chickpeas, drained
- 1 small red onion, diced
- ¾ cup raisins
- ¾ cup sliced almonds
- 1 cup mayonnaise
- 4 tbsp apple cider vinegar
- 2 tbsp agave nectar, or honey
- Salt and pepper to taste
- Cut the broccoli into small florets (cut off the ends) and rinse them thoroughly under running water. Place the florets in a large mixing bowl.
- Add the shredded carrots, cooked corn (drained), sweet pickles, chickpeas, diced red onion, raisins, and sliced almonds to the mixing bowl.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, agave nectar(or honey), salt, and pepper until well combined.
- Pour the dressing over the broccoli mixture and toss well to coat. Season to taste.
- Cover the mixing bowl with plastic wrap and refrigerate for at least 30 minutes before serving.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...