Broccoli, Chickpea, and Spinach Salad with Creamy Garlic Dressing
Looking for a fresh and vibrant dish that packs a punch of flavor and nutrition? The Broccoli, Chickpea, and Spinach Salad with Creamy Garlic Dressing is just what you need. This colorful salad combines crunchy broccoli, hearty chickpeas, and tender spinach, all brought together by a creamy garlic dressing that adds a delightful zing. Perfect for a light lunch or as a side dish, this salad is sure to be a hit!
Why Make This Recipe
There are many reasons to make this Broccoli, Chickpea, and Spinach Salad. First, it is easy to prepare and features wholesome ingredients that provide essential vitamins and minerals. Broccoli is packed with nutrients, including vitamin C and fiber, while chickpeas are a great source of protein. Spinach adds even more vitamins and a fresh taste. Plus, the creamy garlic dressing elevates the flavors, making this salad not only nutritious but also delicious. It’s a perfect way to incorporate more vegetables into your diet while enjoying every bite!
How to Make Broccoli, Chickpea, and Spinach Salad with Creamy Garlic Dressing
Ingredients:
- 1 large head of broccoli, cut into florets
- 1 (15-ounce) can chickpeas, drained and rinsed
- 5 ounces fresh spinach, washed and dried
- 1/2 cup red onion, thinly sliced
- 1/4 cup sunflower seeds
- 1/4 cup dried cranberries
- 1/2 cup mayonnaise
- 1/4 cup plain yogurt
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons water, or more to thin
Directions:
- Prepare the Broccoli: Steam or blanch the broccoli florets for 3-5 minutes, until tender-crisp. Immediately transfer them to an ice bath to stop the cooking process. Drain well and set aside.
- Make the Dressing: In a medium bowl, whisk together the mayonnaise, yogurt, minced garlic, lemon juice, olive oil, Dijon mustard, salt, pepper, and water. Add more water, 1 tablespoon at a time, until the dressing reaches your desired consistency. Taste and adjust seasonings as needed.
- Assemble the Salad: In a large bowl, combine the steamed broccoli, chickpeas, spinach, and red onion.
- Add Dressing: Pour the creamy garlic dressing over the salad and toss gently to coat.
- Add Toppings: Sprinkle the sunflower seeds and dried cranberries over the salad.
- Serve: Serve immediately or chill in the refrigerator for later. The salad is best served cold.
How to Serve Broccoli, Chickpea, and Spinach Salad with Creamy Garlic Dressing
This salad is best served cold. You can enjoy it on its own, as a light lunch, or as a vibrant side dish for dinner. It pairs well with grilled chicken, fish, or even as a filling in a wrap. Feel free to put it in meal prep containers for a quick grab-and-go lunch during the week!
How to Store Broccoli, Chickpea, and Spinach Salad with Creamy Garlic Dressing
To store the salad, place it in an airtight container and keep it in the refrigerator. It should stay fresh for about 2-3 days. However, it’s best to store the dressing separately if you want to keep the salad extra crisp. Just mix it in right before serving.
Tips to Make Broccoli, Chickpea, and Spinach Salad with Creamy Garlic Dressing
- Use fresh ingredients for the best flavor.
- If you like your dressing a little thinner, add more water gradually until you reach your desired consistency.
- For a bit of crunch, toast the sunflower seeds in a dry skillet for a few minutes before adding them to the salad.
Variation (if any)
Feel free to customize this salad to your liking! You can add other vegetables like bell peppers or cucumbers for extra crunch, or switch out the dried cranberries for raisins or other dried fruit. If you want more protein, consider adding some diced grilled chicken or feta cheese for added flavor.
FAQs
1. Can I use frozen broccoli instead of fresh?
Yes, you can use frozen broccoli, but it’s best to thaw and drain it before adding it to the salad.
2. Is there a vegan option for the dressing?
Yes! You can substitute the mayonnaise and yogurt with a plant-based alternative to make this dressing vegan.
3. How can I make this salad spicier?
If you enjoy a bit of heat, consider adding some diced jalapeños or a sprinkle of cayenne pepper in the dressing to give it a kick!
Broccoli, Chickpea, and Spinach Salad with Creamy Garlic Dressing
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A fresh and vibrant salad featuring crunchy broccoli, hearty chickpeas, and tender spinach, all coated in a creamy garlic dressing.
Ingredients
- 1 large head of broccoli, cut into florets
- 1 (15-ounce) can chickpeas, drained and rinsed
- 5 ounces fresh spinach, washed and dried
- 1/2 cup red onion, thinly sliced
- 1/4 cup sunflower seeds
- 1/4 cup dried cranberries
- 1/2 cup mayonnaise
- 1/4 cup plain yogurt
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons water, or more to thin
Instructions
- Steam or blanch the broccoli florets for 3-5 minutes, until tender-crisp. Transfer them to an ice bath to stop the cooking process. Drain and set aside.
- In a medium bowl, whisk together the mayonnaise, yogurt, minced garlic, lemon juice, olive oil, Dijon mustard, salt, pepper, and water. Add more water as needed to reach the desired consistency.
- In a large bowl, combine the steamed broccoli, chickpeas, spinach, and red onion.
- Pour the creamy garlic dressing over the salad and toss gently to coat.
- Sprinkle the sunflower seeds and dried cranberries over the salad.
- Serve immediately or chill in the refrigerator before serving.
Notes
Best served cold. Store salad in an airtight container in the refrigerator for 2-3 days. For crispy salad, store dressing separately.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Global
