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
- 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.
Instructions
- 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.
- Add the broccoli to a large bowl and then add in the chickpeas, blueberries, cucumber, carrot, dried cranberries, red onion and sunflower seeds.
- 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
