Broccoli, Quinoa and Chickpea Salad

star rating icon star rating icon star rating icon star rating icon star rating icon
Average Rating: 4 | Rated By: 1 users

This hearty salad is deliciously flavoured with light vinaigrette and fresh herbs. Serve as a side with your favourite main, or as a vegetarian entree.


  • 2 lb. fresh broccoli
  • 2 ½ cups cooked quinoa (red or white, I used half and half)
  • 1 x (13.5) oz. can chickpeas (garbanzo bean) packed in water and salt, drain and rinse
  • 1 red bell pepper cut to small bite size pieces
  • ¼ cup freshly squeezed lemon juice
  • 1 tbsp. extra virgin olive oil
  • ½ cup freshly chopped parsley
  • ½ cup freshly chopped cilantro
  • 1 tbsp. pure maple syrup or agave nectar
  • 3 garlic cloves minced
  • 1 tsp. lemon zest
  • Sea salt and freshly ground black pepper to taste
  • NOTE: All ingredients including spices must be gluten-free and preferably organic
  • Instructions

  • Bring a large pot of water to boil, add broccoli and cook for one minute. Then Drain and place broccoli in ice-cold water to cool, then drain and cut into small florets
  • Add the broccoli, quinoa, chickpeas, and red pepper into a large bowl
  • In a separate bowl, combine lemon juice, olive oil, parsley, cilantro, maple syrup/agave nectar, garlic and lemon zest, and then pour over the vegetables
  • Season with salt and pepper and gently stir
  • Refrigerate for 4 hours or overnight, before serving.

  • Leave a Comment

    No comments yet.

    Add a Rating