Broccoli Chickpea Apple Salad

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! Recipe yields 4 hearty side salad sized servings or 2 large lunch salads.

Course Salad

Cuisine American, Vegetarian

Keyword Broccoli Chickpea Apple Salad

Prep Time 15

Cook Time 3

Total Time 18

Servings servings

Calories 331kcal

Author Jenn Laughlin - Peas and Crayons

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

For a more thoroughly dressed salad or if you plan on adding extra veggies, feel free to double the dressing recipe. Leftover dressing can be stored in the fridge for 3-4 days and is great on a variety of salads.

Nutrition Facts below are estimated for salad with dressing using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition