Broccoli Salad with Chickpeas

Recipe from Lily Moore
Broccoli Salad with Chickpeas
Cooking time: 10 min
Servings 2
This broccoli salad is easy to make and comes together fast! It is perfect for lunch since chickpeas are protein packed and leave you feeling satisfied for hours.


  • Canned chickpeas
    1 can
  • Bell pepper
    1 piece
  • Green onion
    1 bundle
  • Broccoli inflorescences
    7 oz
  • Garlic
    1 clove
  • Greek yoghurt
    8,8 fl. oz
  • Salt
    to taste
  • Pepper
    to taste
  • Lemon juice
    to taste
  • Parsley
    to taste

Nutrition facts per serving

  • Calories

    133 kcal

  • Protein

    4.10 g

  • Fat

    5.13 g

  • Carbohydrates

    15.17 g


  • Bring salted water to a boil and cook the broccoli for a few minutes. Meanwhile, dice the pepper and green onion, then drain the liquids from chickpeas.

  • Put everything in a bowl. Squeeze the garlic into the salad. Now add broccoli to the salad. Then add the yoghurt and season to taste with salt, pepper, parsley and lemon juice.


  • This salad also goes well with roasted red potatoes and pork tenderloin.

  • The salad can be stored in the refrigerator for at least a day.

Bon Appetit!

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