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Broccoli Chickpea Salad Recipe – Vegan, Protein-Packed, Meal-Prep Friendly.
This broccoli chickpea salad is a go-to recipe when you want something quick, vibrant, and full of flavor — with plant-based protein, fiber, and a satisfying crunch in every bite. It’s made with fresh raw broccoli, chickpeas, almonds, and a creamy tahini dressing that brings it all together.
Whether you enjoy it as a vegan side dish, a light lunch, or topped with grilled chicken or shrimp, this one is simple, bold, and surprisingly addictive.
Why You’ll Love This Warm Broccoli Chickpea Salad
- Packed with protein and fiber to keep you full and energized
- A delicious way to eat raw veggies like broccoli, cabbage, and carrots
- Perfect for meal prep — holds up well in the fridge for days
- Naturally vegan if you skip the bacon, gluten-free, and flexible
- Easy to stir together with pantry staples like apple cider vinegar, Dijon mustard, and maple syrup
What You Need To Make Warm Roasted Chickpea And Broccoli Salad
For the Salad:
- 1 head of broccoli, cut into florets
- 1 can (15 oz / 400 g) chickpeas, drained and rinsed
- 4 slices uncooked bacon, chopped
- 2 shallots (or ½ medium onion), thinly sliced
- ¼ cup grated Parmesan cheese (optional)
- Olive oil
- Salt and pepper, to taste
For the Chickpea Seasoning
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
For the Tahini Lemon Dressing
- ¼ cup sesame tahini
- Juice of 1 lemon
- ¼ cup olive oil
- 1 clove garlic, grated (or ¼ teaspoon garlic powder)
- ¼ teaspoon salt (or more to taste)
- ¼ to ⅓ cup water, to thin
How To Make Broccoli Chickpea Salad With Tahini Dressing
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
- Prepare the vegetables and chickpeas: Spread the broccoli florets on the baking sheet. Season with salt and pepper, and drizzle with olive oil. Add the chickpeas to the sheet. Sprinkle with garlic powder, cumin, smoked paprika, oregano, salt, and black pepper. Drizzle with a little more olive oil. Scatter the sliced shallots and chopped bacon evenly over everything.
- Roast for 25 to 30 minutes, or until the broccoli is tender and slightly browned, the chickpeas are crisp, and the bacon is golden and cooked through.
- While the salad roasts, make the dressing: In a bowl or jar, whisk together tahini, lemon juice, olive oil, garlic, and salt. Slowly add water until the dressing is smooth and pourable.
- Assemble the salad: Transfer everything to a large bowl. Toss gently with the tahini lemon dressing. Top with grated Parmesan if using. Serve warm.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. This salad is best enjoyed warm or at room temperature.
Recipe Tips
- For extra crunch, roast the chickpeas longer
- You can skip the bacon to make the recipe vegetarian — the dressing and seasonings still pack plenty of flavor.
- Add cooked quinoa or farro to make it a more filling meal.
- Use kale or cauliflower in place of broccoli for variation.
FAQs
Yes, roast the vegetables and prepare the dressing ahead of time. Store separately and toss before serving.
Absolutely. Omit the bacon for a vegetarian version and skip the Parmesan or use a vegan alternative.
Fresh broccoli works best for roasting, but frozen florets can work in a pinch — just be sure to thaw and dry them thoroughly.
No. It’s creamy, lemony, and savory. You can add chili flakes or hot sauce if you want some heat.
More Recipes Like This:
Warm Broccoli And Chickpea Salad
Ingredients
For the Salad:
- 1 head of broccoli, cut into florets
- 1 can, 15 oz / 400 g chickpeas, drained and rinsed
- 4 slices uncooked bacon, chopped
- 2 shallots, or ½ medium onion, thinly sliced
- ¼ cup grated Parmesan cheese, optional
- Olive oil
- Salt and pepper, to taste
For Chickpea Seasoning:
- ½ tsp garlic powder
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp dried oregano
- Salt and black pepper, to taste
For the Tahini Lemon Dressing:
- ¼ cup sesame tahini
- Juice of 1 lemon
- ¼ cup olive oil
- 1 clove garlic, grated (or ¼ tsp garlic powder)
- ¼ tsp salt, or more to taste
- ¼ –⅓ cup water, to thin
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
- Place broccoli florets on the sheet, season with salt and pepper, and drizzle with olive oil.
- Add chickpeas to the sheet. Sprinkle with garlic powder, cumin, paprika, oregano, salt, and pepper. Drizzle with a bit more olive oil.
- Add sliced shallots and chopped bacon evenly across the pan.
- Roast for 25–30 minutes, until the broccoli is tender and the chickpeas and bacon are crispy.
- In a bowl or jar, whisk together tahini, lemon juice, olive oil, garlic, and salt. Add water gradually to reach your desired consistency.
- Transfer everything to a large bowl. Toss gently with the tahini lemon dressing.
- Top with grated Parmesan if using. Serve warm.
Video
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Best enjoyed slightly warmed or at room temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
