Warm Broccoli and Chickpea Salad

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This is a simple and healthy warm broccoli and chickpea salad tossed in a honey, mustard and red wine vinaigrette. It’s the perfect Italian inspired dish to serve with pasta or pizza – and it only takes 15 minutes to make from start to finish!


  • 1 head broccoli (chopped bite size)
  • 10.5 ounces can chickpeas (rinsed and drained)
  • 1 shallot (finely chopped)
  • 6 cherry tomatoes (halved)
  • 3 tablespoons grated parmesan cheese

For the dressing

  • 1 tablespoon red wine vinegar
  • 1 teaspoon whole grain mustard
  • 1/2 teaspoon honey
  • 3 tablespoons extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • ground black pepper to taste


  1. Put broccoli in a steamer basket over boiling water and steam for 5 minutes. Transfer broccoli to a large mixing bowl and add chickpeas, shallot, cherry tomatoes and parmesan cheese.
  2. Put all the ingredients for the dressing in a sealable container. Seal and shake vigorously until the vinaigrette turns cloudy.
  3. Pour vinaigrette over chickpeas and vegetables and toss until all the ingredients are evenly coated.
  4. Season with salt and pepper and serve warm.


This Warm Broccoli And Chickpea Salad will keep refrigerated for up to 3 days.


Keywords: recipe, appetizer, side dish, vegetarian, gluten-free

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