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Close up view of a bowl with broccoli Salad

Broccoli Salad with Chickpeas

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We've given the Classic Broccoli Salad a Mediterranean makeover to make it healthier and popping with flavor. And you can make it vegan too!


Units Scale
  • 4 cups frozen Broccoli, thawed ( See note 1)
  • Spiced Chickpeas (click for the recipe)
  • 1/3 cup sundried tomatoes in olive oil, chopped
  • 1/2 cup Kalamata olives, pitted and halved
  • 3/4 cup Feta cheese, crumbled ( see note 1) or vegan feta

For the Raspberry Vinaigrette

  • 2 tbsp extra Virgin olive oil
  • 2 tbsp red wine vinegar
  • 2 tbsp raspberry preserves
  • 1 tbsp Dijon mustard
  • 1/2 tsp dry oregano
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper


  1. Mix all the salad ingredients together
  2. In a bowl whisk the dressing ingredients until smooth, alternatively, place all the ingredients in a jar with a tight lid and shake it until combined.
  3. Pour dressing on the salad, toss and serve


  1. We prefer to use Frozen Broccoli for this salad because it's blanched and we like it better that way. Still crunchy, but not raw. You can use raw broccoli if you like it better.  May sure you thaw the broccoli before making the salad.
  2. You can add nuts or savory granola for additional crunch
  3. Crumbled Feta Cheese. Buy a block of feta and crumble it yourself. You could also use goat cheese or vegan feta.
  • Prep Time: 15
  • Category: Salad
  • Method: Raw
  • Cuisine: Mediterranean


  • Serving Size: 1 cup
  • Calories: 186
  • Sugar: 5.8 g
  • Sodium: 716.1 mg
  • Fat: 10.3 g
  • Saturated Fat: 3.3 g
  • Trans Fat: 0 g
  • Carbohydrates: 18.3 g
  • Fiber: 4.4 g
  • Protein: 6.7 g
  • Cholesterol: 14.3 mg

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