Broccoli and Chickpea Rice Salad

Broccoli and Chickpea Rice Salad

It's been a very hot summer thus far, so salads have been appearing more often than not on the table. This earthy summer salad has everything you need for a complete meal. Lightly sautéed robust green broccoli florets, plump buttery soft chickpeas for protein, and nutty brown rice and sliced almonds to fill it out. I dressed it up with zesty dressing of lemon juice, pineapple juice, Dijon mustard, olive oil, a bit of garlic and tamari.

It's a snap to make up and substantial while not too taxing on the digestive system or the cooks patience — it's pretty common for our appetites to melt away along with our desire to cook anything fancy in the heat and humidity. But easy never means bland — just try this salad and see what I mean.

Broccoli and Chickpea Rice SaladBroccoli and Chickpea Rice Salad
Recipe by
Published on July 18, 2016

Simple and colorful bean, rice and vegetable salad — everything you need for a complete, refreshing and delicious summer meal

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  • 2 teaspoons olive oil
  • 4 cups broccoli florets
  • 2 cups cooked brown rice (2/3 cup dried rice)
  • 1 1/2 cup cooked chickpeas (1/2 dried chickpeas)
  • 1/3 cup sun-dried tomatoes, soaked in hot water for 40 minutes, drained and chopped (optional)
  • 2 to 3 green onions, trimmed and chopped, or 2 shallots finely chopped
  • 1/4 cup sliced almonds (lightly toasted if desired)
  • 1/4 cup fresh cilantro or parsley, trimmed and chopped
  • juice from 1/2 lemon (1 1/2 tablespoons)
  • 2 tablespoons pineapple juice (juice from canned pineapple)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil
  • 2 teaspoons tamari (soy) sauce
  • 1 clove garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1 1/2 teaspoons sea salt, or to taste
  • fresh ground black pepper
  • In a large skillet, heat the oil over medium heat. Add the broccoli, stir well, and cover. Cook, stirring often, until the broccoli is tender. Add the broccoli to a large bowl, along with the remaining salad ingredients.

  • To make the dressing, whisk together all of the dressing ingredients in a small bowl. Pour the dressing over the salad and toss well to coat evenly. Taste for seasoning and serve.

Makes 6 servings

Broccoli Chickpea Salad with Rice

This is my contribution to Eat Your Greens, a monthly event co-hosted by The Veg Hog and Allotment 2 Kitchen. Shaheen is hosting for July, so please see her announcement to participate.

More cold salads to enjoy this summer:
Avocado Greek Salad
Creamy Vegan Coleslaw Dressed with Avocado
Chickpea, Olive and Feta Salad with Chat Masala Dressing
Fig Salad Dressed with Balsamic Vinaigrette

1 comment:

Shaheen said...

Thank you so much for sharing with EatYourGreens, i love how you describe this and I really want a bowl of it today when I fridge is bare :( busy doing housework that there is not much in the house to eat, but brown rice and chickpeas we do have!!! The round up will be up tomorrow, hope you will come by and join in again.