Mediterranean Broccoli Chickpea Crunch Salad
A crunchy, refreshing, protein-packed Mediterranean salad made with crisp broccoli, chickpeas, cucumbers, red onion, cherry tomatoes, olives, and a bright lemon-tahini dressing. Perfect as a light lunch or a side with grilled chicken or fish.
⏱ Time
Prep: 15 minutes
Cook (optional broccoli blanch): 3 minutes
Total: 18 minutes
Ingredients
For the Salad
2 cups broccoli florets, finely chopped (raw or lightly blanched)
1 can chickpeas, drained + rinsed
½ cup cucumber, diced
½ cup cherry tomatoes, halved
¼ cup red onion, finely chopped
¼ cup kalamata olives, sliced
¼ cup feta cheese, crumbled
¼ cup toasted almonds or sunflower seeds (for crunch)
2 tbsp fresh parsley, chopped
For the Lemon-Tahini Dressing
3 tbsp tahini
2 tbsp Greek yogurt (optional for creaminess)
2 tbsp lemon juice
1 tbsp olive oil
1 tsp honey
1 small clove garlic, grated (optional, skip if you want milder)
2–3 tbsp cold water, to thin
Salt & pepper to taste
Instructions
1. Prep the broccoli
Option A (crunchy raw): Finely chop raw broccoli into small pieces.
Option B (softer): Blanch for 2–3 minutes in boiling water → transfer to ice water → drain well.
2. Mix the salad
In a large bowl add:
- chopped broccoli
- chickpeas
- cucumber
- tomatoes
- red onion
- olives
- parsley
- crunch (almonds/sunflower seeds)
Gently toss.
3. Make the dressing
Whisk together:
- tahini
- lemon juice
- yogurt
- olive oil
- honey
- garlic (optional)
- salt & pepper
Add water slowly until smooth and pourable.
4. Combine
Pour the dressing over the salad and toss to coat.
Top with feta before serving.
Notes
To make fully vegan: skip feta and yogurt.
To make extra crunchy: add more seeds, roasted chickpeas, or pita chips.
If the dressing becomes thick in the fridge, loosen with a splash of water or lemon.
⭐ Tips
Refrigerate 30 minutes before serving for best flavor.
Use Persian cucumbers for best crunch.
Add avocado for creaminess (optional).
Chop broccoli very small—gives the best texture.
❓ Frequently asked questions FAQ
Q: Can I store this salad?
Yes, 2–3 days in the fridge. Add nuts right before eating to keep crunchy.
Q: Can I use cauliflower instead of broccoli?
Yes! Works beautifully.
Q: Can I use canned chickpeas?
Yes—just rinse well.
Nutritional Estimate
Calories: ~270
Protein: 10g
Carbs: 24g
Fat: 15g
Fiber: 6–7g