This Broccoli Chickpea Salad with Feta is super fresh, healthy and delicious. Broccoli and chickpeas combine with brown rice, feta and red onion for super satisfying salad - perfect for meal prep, lunches or make a batch to serve with weeknight suppers.
2cupschickpeas, drained and rinsed1 x 540ml can of chickpeas
½medium purple onionfinely chopped
1cupcrumbled feta cheese
Dressing
1lemon, zest and juice
2tablespoonolive oil
1tablespoonwhite wine vinegar
Salt and pepper to taste
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 lemon zest to taste (I like a lot!) Add fresh ground pepper all over to taste.
Serve immediately or keep in the fridge till you need it. Keeps for up to 3 days.
Notes
Keeps for up to 4 days in the fridge.You can use apple cider vinegar in place of the white wine vinegar.Leftover rice you have in the fridge works great for this. Or, if you don't have any kicking around, cook the rice according to package directions and transfer to a large bowl to cool.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.
Nutrition Facts
Broccoli Chickpea Salad with Feta Salad
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.