Broccoli Blueberry Salad with Chickpeas

This Broccoli Blueberry Salad with Chickpeas is tossed with a refreshing lemon poppyseed dressing and is perfect for all your summer get-togethers. It’s easy to make and tastes delicious, even a day or two after, so you can make it ahead of time. Save this Broccoli Blueberry Salad recipe for all your summer potluck and BBQ needs.

If you love adding some sweet fruit to your savory salads, this Broccoli Blueberry Salad with Chickpeas is for you. It’s tossed with a refreshing lemon poppyseed dressing and packed with tons of delicious ingredients. This broccoli blueberry salad is perfect for all your summer BBQ and potluck needs.

I love a good chopped broccoli salad, and the combination of broccoli and blueberries really hits the spot. I usually enjoy this salad as a side dish, but it’s hearty enough for a light lunch, too.

Broccoli Blueberry Salad Recipe Ingredients

• Broccoli – I recommend using fresh broccoli for this recipe rather than frozen broccoli. I like to chop the broccoli into pretty small pieces because raw broccoli is pretty crunchy and can be harder to eat if it’s in larger pieces.  You can make it whatever size you like, though.
• Blueberries – You can use frozen blueberries in this salad, but fresh is definitely my preference. Blueberries are in season during the summer, so it should be easy to find sweet, fresh blueberries at an affordable price.
• Chickpeas – I love adding chickpeas to salads because they add protein and are mild in taste, so they go with lots of other flavors. If you don’t have chickpeas, you can use white beans.
• Cucumber – Cucumbers are nice and refreshing, so I’ve been adding them to all my salads lately. I like to use English cucumbers, but any kind will work great.
• Onion – Red onion is my go-to in most salad recipes, but kind of onion will work.
• Carrot – I added some finely grated carrot because its sweetness complements the blueberries and adds a nice color.
• Dried Cranberries – I use dried cranberries in fall or winter salads, but they go well with the blueberries so I added them here.
• Sunflower Seeds – I like to use roasted, salted sunflower seeds in this salad.  They’re small, so they don’t take over but add a nice crunch and saltiness.
• Lemon Poppyseed Dressing – I used an easy homemade lemon poppyseed dressing, but you could also use a store-bought one.

How To Make Broccoli Blueberry Salad

This salad recipe is super easy and only requires a few simple steps!

1. Wash and dry your broccoli well.  You can use the broccoli stems in this salad; make sure to peel away the tougher outer skin on the stems.  Chop broccoli into small, bite-sized pieces. Make them whatever size you like; I prefer them to be on the smaller side.
2. Add the broccoli to a large bowl, then add the chickpeas, blueberries, cucumber, carrot, dried cranberries, red onion, and sunflower seeds.
3. Add all dressing ingredients to a jar or small bowl and whisk together well. Taste the dressing and adjust ingredients as needed. Pour the dressing over the salad and mix well until all ingredients are combined. The salad can be served immediately or refrigerated for 4-5 days. Enjoy!

Broccoli Salad Recipe Frequently Asked Questions

• Is this salad vegan? Yes!
• Is this salad gluten-free?  Yes!
• Can this broccoli salad be made ahead of time?  Yes, it’s actually a really great salad to make ahead of time because all the ingredients are pretty hearty and last for a few days in the refrigerator, even with the dressing already mixed in.
• Can I use bottled dressing? Yes, you can definitely use bottled lemon poppyseed dressing for this salad rather than making your own from scratch.
• How long do leftovers last? If stored in an airtight container in the refrigerator, leftovers should last 4-5 days.

Have a question I didn’t answer? Ask me in the comment section below, and I will reply ASAP.

Looking For More Refreshing Summer Salad Recipes?

Macaroni Coleslaw Salad

Herby Cucumber Salad with Chickpeas and Feta

Creamy Southwestern Chopped Cabbage Salad

Lemon Dill Orzo Broccoli Salad

Crunchy Broccoli Salad with Maple Mustard Dressing

Broccoli Blueberry Salad with Chickpeas

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: She Likes Food
• Total Time: 20 minutes
• Yield: 6-8 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

This Broccoli Blueberry Salad with Chickpeas is tossed with a refreshing lemon poppyseed dressing and perfect for all your summer get togethers! It’s easy to make and tastes delicious, even a day or two after so you can make it ahead of time. Make sure to save this Broccoli Blueberry Salad recipe for all your summer potluck and BBQ needs!

---

Ingredients

Scale 1x2x3x

• 4–5 cups chopped broccoli, you can use both florets and stems
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 1/2 cups fresh blueberries
• 1 cup diced cucumber
• 1 cup finely shredded carrot
• 3/4 cup dried cranberries
• 1/2 medium sized red onion, diced
• 1/2 cup toasted, salted sunflower seeds

Lemon Poppyseed Dressing:

• 1/2 cup olive oil
• 1/3 cup fresh lemon juice
• 1 1/2 tablespoons apple cider vinegar
• 1 tablespoon dijon mustard
• 1 tablespoon pure maple syrup
• 1–2 cloves garlic, minced
• 1/2 tablespoon poppyseeds
• Salt and black pepper, to taste (I used about 1 teaspoon salt and 1/2 teaspoon pepper.

Cook Mode Prevent your screen from going dark

---

Instructions

1. Wash and dry your broccoli well.  You can use the broccoli stems in this salad, just make sure to peel away the tougher outer skin on the stems.  Chop broccoli into small, bite sized pieces.  You can make them whatever size you like, I prefer them to be on the smaller side.
2. Add the broccoli to a large bowl and then add in the chickpeas, blueberries, cucumber, carrot, dried cranberries, red onion and sunflower seeds.
3. Add all dressing ingredients to a jar or small bowl and whisk together well.  Give dressing a taste and adjust any ingredients as needed.  Pour dressing over the salad and mix together well, until all ingredients are combined with the dressing.  Salad can be served immediately or refrigerated for 4-5 days.  Enjoy!

Notes

Number of servings in recipe will depend on whether you are eating it for lunch or serving it to guests at a BBQ.

Leftovers can be stored in the refrigerator for about 4-5 days.

• Prep Time: 20 mins
• Cook Time: 0 mins
• Category: Side, Salad
• Method: No Cook
• Cuisine: American