Broccoli and Chickpea Rice Salad

Broccoli and Chickpea Rice Salad

Description: Broccoli and Chickpea Rice Salad takes roughly 45 minutes from beginning to end. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 355 calories, 15g of protein, and 10g of fat per serving. This recipe serves 6. For $1.13 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. It works well as a main course. 44 people were glad they tried this recipe. It is brought to you by A mixture of ground pepper, broccoli florets, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. With a chefcipe score of 99%, this dish is tremendous. If you like this recipe, take a look at these similar recipes: Broccoli and Chickpea Rice Salad, Broccoli and Chickpea Rice Salad, and Broccoli and Chickpea Rice Salad.

Diets & Intolerances
vegan | vegetarian | gluten free | dairy free | very healthy |

Weight watchers points: 9

Prep Time
45 minutes
Total Time
45 minutes

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  • 1/4 cup almonds
  • 4 cups broccoli florets
  • 2 cups brown rice
  • 2 tablespoons dijon mustard
  • 1 1/2 cup chickpeas
  • 1/4 cup parsley
  • 1 clove garlic
  • 2 to 3 green onions
  • 6 servings ground pepper
  • 1 1/2 juice of lemon
  • 1 tablespoon olive oil
  • 2 teaspoons olive oil
  • 2 2 tablespoons pineapple juice (juice from canned pineapple)
  • 1/2 teaspoon pepper flakes
  • 1 1/2 teaspoons sea salt
  • 6004799623256651/18014398509481984 cup sun-dried tomatoes
  • 2 teaspoons tamari sauce


  1. In a large skillet, heat the oil over medium heat.
  2. Add the broccoli, stir well, and cover. Cook, stirring often, until the broccoli is tender.
  3. 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.
  4. Pour the dressing over the salad and toss well to coat evenly. Taste for seasoning and serve.