5 Ingredient Broccoli Chickpea Salad with Feta

This Broccoli Chickpea Salad with Feta is super fresh, healthy and delicious! Broccoli and chickpeas combine with brown rice, feta and red onion for a super satisfying salad - perfect for meal prep.

Ok so all you have to do for this salad is chop up a few things, make a simple dressing and you're "golden".

As my husband would say.

Meal Prep-Friendly Salads to Save for Later

🥣How to make broccoli chickpea salad

Add all the prepped ingredients to a large bowl.

Whisk up the dressing and toss the salad to combine everything together.

🥡Make it a Meal Prep

Place the salad in meal prep containers and add a perfectly cooked chicken breast or hunk of easy baked salmon.

You're gonna LOVE this❣️

~April

📖 Recipe

Broccoli Chickpea Salad with Feta

With only 5 ingredients and a simple homemade dressing, this is a broccoli salad to get excited about.

4.60 from 20 votes

Print Pin Rate

Course: Salad, Side Dish

Cuisine: American

Keyword: broccoli and feta salad, broccoli salad, gluten free

Prep Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 6

Author: April Saunders

Ingredients

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• 1 ½ cups cooked brown rice
• 3 cups broccoli (raw) chopped into small florets
• 2 cups chickpeas, drained and rinsed 1 x 540ml can of chickpeas
• ½ medium purple onion finely chopped
• 1 cup crumbled feta cheese

Dressing

• 1 lemon, zest and juice
• 2 tablespoon olive oil
• 1 tablespoon white wine vinegar
• Kosher salt

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Instructions

• If you don't have any cooked rice in the fridge, cook the rice according to package directions and transfer to a large bowl to cool.
• Add the cooked rice, chopped broccoli florets, chickpeas, purple onion, and feta to a large bowl.
• Toss everything together.
• To make dressing, whisk together the olive oil, white wine vinegar and juice of 1 lemon. Pour dressing over salad. Stir to combine.
• Top with fresh lemon zest.
• Serve immediately or keep in the fridge till you need it. Keeps for up to 4 days.

Video

Notes

Yield: Make about 8 cups of salad

Leftovers: Keeps for up to 4 days in the fridge.

Substitutions / Additions:

You can use apple cider vinegar in place of the white wine vinegar.

Leftover rice you have in the fridge works great for this. You can also use any rice, like basmati or jasmine.

Add apple for more crunch or add leafy greens like baby kale or spinach.

If I'm making this for a meal-prep Sunday for our lunches, I'll put a quarter chunk of fresh lemon in the trays. This salad is so good with a hit of fresh lemon juice squeezed overtop.

Nutrition Information is approximate for ~1.5 cups of salad.

Nutrition Facts

Broccoli Chickpea Salad with Feta

Amount per Serving

Calories

263

% Daily Value*

Fat

 

10

g

15

%

Saturated Fat

 

3

g

19

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

4

g

Cholesterol

 

13

mg

4

%

Sodium

 

243

mg

11

%

Potassium

 

376

mg

11

%

Carbohydrates

 

34

g

11

%

Fiber

 

7

g

29

%

Sugar

 

5

g

6

%

Protein

 

13

g

26

%

Vitamin A

 

293

IU

6

%

Vitamin C

 

50

mg

61

%

Calcium

 

59

mg

6

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Calories

263

Nutrition Facts