Spread the love

Chickpea, Broccoli, and Brown Rice Salad with Herb Vinaigrette

Looking for a refreshing and healthy dish? The Chickpea, Broccoli, and Brown Rice Salad with Herb Vinaigrette is just what you need. This colorful salad combines wholesome ingredients that provide great flavors and plenty of nutrition. It’s perfect for lunch, dinner, or even a snack!

Why Make This Recipe

This recipe is not only easy to make, but it also packs a nutritional punch. Chickpeas add protein and fiber, while brown rice offers a hearty base of whole grains. Broccoli adds crunch and vitamins, and the herb vinaigrette ties everything together with a zesty kick. Plus, this salad is versatile and can be served on its own or as a side dish.

How to Make Chickpea, Broccoli, and Brown Rice Salad

Ingredients:

1 1/2 cups cooked brown rice, cooled
1 (15-ounce) can chickpeas, rinsed and drained
1 1/2 cups broccoli florets, steamed or blanched
1/2 cup red onion, finely chopped
1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
1/4 cup Kalamata olives, pitted and halved
1/4 cup crumbled feta cheese (optional)
1/4 cup olive oil
3 tablespoons lemon juice
2 tablespoons apple cider vinegar
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and pepper to taste

Directions:

Prepare the Vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, parsley, dill, Dijon mustard, minced garlic, salt, and pepper. Set aside.
Combine Salad Ingredients: In a large bowl, combine the cooked brown rice, chickpeas, steamed broccoli florets, red onion, sun-dried tomatoes, and Kalamata olives.
Dress the Salad: Pour the herb vinaigrette over the salad and toss gently to coat all the ingredients evenly.
Add Feta (Optional): If desired, sprinkle the crumbled feta cheese over the salad.
Chill (Optional): For best flavor, cover the salad and chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.
Serve: Serve the chickpea, broccoli, and brown rice salad chilled or at room temperature.

How to Serve Chickpea, Broccoli, and Brown Rice Salad

This salad can be enjoyed on its own, as a light meal, or served as a side with grilled chicken or fish. It is hearty enough to satisfy, yet light enough to keep things refreshing.

How to Store Chickpea, Broccoli, and Brown Rice Salad

Store any leftovers in an airtight container in the refrigerator. The salad will stay fresh for up to 3 days. If you have added feta cheese, it’s best to consume it sooner.

Tips to Make Chickpea, Broccoli, and Brown Rice Salad

Make sure to use cooled brown rice to keep the salad fresh.
Feel free to add more vegetables like bell peppers or cucumbers for extra crunch.
Adding nuts like walnuts or almonds can introduce an extra layer of texture and flavor.

Variation

You can customize this salad by adding different herbs or swapping out the chickpeas for black beans. For a vegan option, simply skip the feta cheese, or you could use a dairy-free cheese alternative.

FAQs

1. Can I use frozen broccoli instead of fresh?
Yes, you can use frozen broccoli. Just steam or blanch it until tender and then cool it before adding it to the salad.

2. How can I make this salad more filling?
You can add more protein by including grilled chicken, shrimp, or tofu to make it a complete meal.

3. Is it necessary to chill the salad?
Chilling the salad enhances the flavors as all the ingredients meld together; however, it is still delicious if served right away.