This delicious broccoli chickpea apple salad features a tasty medley of broccoli, carrots, apples, green onion, and pecans tossed in a light lemon dressing. It’s fast, fresh, and the ultimate veggie side dish!
Welcome to another edition of “Jenn forgot to go grocery shopping so it’s time to search the house for food!”
I feel like some of my best recipes are a direct result of me scrounging around the fridge and pantry, trying to use up everything I have before buying more food.
Today’s rockin’ recipe features pantry essentials plus the sad leftover contents of my crisper drawer last week. I was able to turn one lone broccoli crown, apple, the last of my green onions, and a few carrots into something amazing! I also found half lemon to toss into the mix as well. Woot!
From the pantry you’ll want to grab a can of chickpeas, apple cider vinegar (though red wine vinegar would work amazing too!) along with your favorite olive oil, dijon mustard, honey, salt, and pepper. For extra flavor and crunch, pecans and sunflower seeds are the perfect salad topper!
Salad Ingredients
- 2 cups finely chopped broccoli
- 1 can chickpeas
- 2 carrots
- 1 medium apple
- 1/4 cup chopped green onion
- 1/4 cup chopped pecans, toasted
- 2-3 TBSP sunflower seeds (optional but delish!)
Dressing Ingredients
- 3 TBSP olive oil
- 2 TBSP apple cider vinegar
- Juice of 1/2 lemon
- 1 tsp coarsely ground dijon mustard
- 1/2 tsp honey (or use sugar if vegan)
- 1/4 tsp black pepper (freshly ground if you have it!)
- 3/4 tsp sea salt
Q: What type of apple should I use?
My family has a honeycrisp apple obsession, so we usually have surplus of them on hand at all times for snacking and to use in salads and muffins. If you’re looking for a sweet apple, you can also use pink lady, fuji, or jazz apples. Honestly whatever apple you love eating should be great here! You can go tart with granny smith or extra crisp with cosmic.
Crazy for craisins? They make an excellent addition to this salad! Golden raisins would be another delish option.
How to Toast Pecans
Toasting the chopped pecans before adding them to your salad is a great way to add extra crunch and flavor! No need to preheat the oven, you can quickly toast pecans in a skillet on the stove.
In a medium stainless steel skillet over medium heat, toast the pecans until browned and fragrant, stirring occasionally, about 2-5 minutes. Transfer to a plate or cutting board to fully cool; the nuts will crisp as they cool.
This method also works for walnuts and sliced almonds too so feel free to use either for this salad if it’s what you have on hand.
★★★★★ “This was sooo delicious – we made this in a cooking class with 3 Year 8 boys who aced this recipe and we all LOVED it! Thanks – From New Zealand” – Mrs. B
Broccoli Chickpea Apple Salad
As written this salad is gluten-free, vegetarian, and easily vegan when omitting the optional honey in the dressing. It’s great served alongside a sandwich, veggie burger, grilled cheese, or even grilled/roasted chicken if you’re one of my T-Rex readers.
This scrumptious broccoli apple salad yields 4 hearty side salad sized servings or 2 large lunch salads.
Let’s get our recipe on! This speedy salad is ready in under 20 minutes!
Broccoli Chickpea Apple Salad
Ingredients
- 2-3 cups finely chopped broccoli
- 1 can chickpeas
- 1-2 large carrots
- 1 medium apple
- ¼ cup chopped green onion
- ¼ cup chopped pecans
- 2-3 TBSP sunflower seeds (optional but delish!)
Lemon Dressing
- 3 TBSP olive oil
- 2 TBSP apple cider vinegar
- ½ lemon, juiced
- 1 tsp coarsely ground dijon mustard
- ½ tsp honey or sugar if vegan
- ¾ tsp fine sea salt
- ¼ tsp black pepper
Instructions
- In a large salad bowl, combine dressing ingredients and whisk well to emulsify.
- Finely chop broccoli (so we can fit more ingredients into every bite) and drain and rinse chickpeas. Add to the salad bowl.
- Peel and shred carrots using the coarse side of a box grater or use a sharp knife to julienne. You can also use pre-shredded carrots and give them a rough chop for more carrot goodness in each bite. Add to salad bowl.
- Core apple and dice; the smaller the better! Chop green onion. Add to salad bowl and mix well.
- Allow the veggies to sit in the dressing while you toast the pecans.
- To toast pecans, add to a medium stainless steel skillet over medium heat, and toast the pecans until browned and fragrant, stirring occasionally, about 2-5 minutes. Transfer to a plate or cutting board to fully cool; the nuts will crisp as they cool.
- Lastly add toasted pecans along with optional sunflower seeds to the salad bowl and mix. Taste and add any additional salt and pepper desired. Portion into bowls and enjoy!
- Honestly I'm a fan of eating this salad with a spoon. Is that weird? I can pack a little bit of everything into each bite and LOVE IT!
- Leftover salad can be stored in an airtight container in the fridge for 2-3 days, making it great for meal prep!
Notes
Nutrition
Make Ahead Options + How to Store Leftovers
Leftover dressed salad can be stored in an airtight container in the fridge for 2-3 days, making it great for meal prep! You can bring it back to room temp to serve or dive in while it’s still cold – whichever you prefer! I love it every which way.
Leftover salad dressing can be stored in the fridge for 3-4 days and is great on a variety of salads.
More Baller Broccoli Recipes
- NEW! Broccoli Cheese Sauce
- Broccoli Salad with Cranberries and Bacon
- Cheesy Broccoli Pesto Flatbread Pizza
- Broccoli and Cheese Soup
- Creamy Broccoli Tortellini Pasta Bake
If you get a chance to try this broccoli chickpea apple salad recipe, let me know! Leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your tasty salad bowls.
Questions & Reviews
This was sooo delicious – we made this in a cooking class with 3 Year 8 boys who aced this recipe and we all LOVED it! Thanks – From New Zealand~!
Thanks Ashley!