Lemony Broccoli Salad with Chickpeas and Feta

This Lemony Broccoli Salad is packed with chickpeas, feta cheese, and sweet peas. It’s full of protein, easy to make, and great for a healthy side dish or light lunch.

*This recipe was originally published on April 20, 2017. I have updated it with new text and more helpful tips!

Broccoli Salad is one of my favorite side dishes! It’s fresh, delicious, and so healthy. I have a few variations of broccoli salad recipes on my site, but this one is a little different. This Lemony Broccoli Salad calls for lightly cooked broccoli, making it easier to digest and a healthy dish everyone can enjoy!

Why Your Body Will Love This Recipe

• Heart Health – The fiber in broccoli helps us maintain healthy blood sugar and cholesterol levels. (It’s also great for the digestive system.)
• Immune System Support – Broccoli contains a good amount of Vitamin A, which helps the body fight infections and keeps the immune system healthy. It also has many antioxidants that further support the immune system.
• Vitamins and Minerals – Lemon juice is such a wholesome liquid. It contains potassium, flavonoids, and calcium, and as many of us know, is high in Vitamin C. This well-known vitamin is great for the immune system and supports healing from wounds and collagen production.

Lemony Broccoli Salad Recipe Ingredients

• Broccoli – I like to use fresh broccoli florets for this salad. I’ve never made it with frozen broccoli, but it might work since it is cooked a little bit.
• Sweet Peas – I used frozen sweet peas and thawed them by cooking them with broccoli.
• Chickpeas – I love using chickpeas in my broccoli salads, but you can use any kind of bean you like.
• Feta Cheese – Feta cheese adds a nice creaminess and saltiness. If making vegan, omit the cheese or use a vegan feta instead.
• Fresh Dill – Fresh dill goes well with broccoli and peas and adds a nice fresh taste. If you don’t have dill, another fresh herb, such as basil, cilantro, or parsley, will work.
• Lemon Juice & Zest – Lemon and broccoli complement each other well, and lemon juice helps make a dressing mixed with the olive oil.
• Olive oil – I love the taste of olive oil, but you could also use any mild flavored oil you prefer.
• Salt & Pepper – To taste!

How To Make Broccoli Salad

This Broccoli Salad is so easy to make! There are only a few steps:

1. First, cook the broccoli florets in a skillet with some olive oil. After a few minutes, add the peas and season with salt and pepper.
2. Add the broccoli and peas to a large bowl and allow to cool for a few minutes.
3. Next, add in the remaining ingredients and mix until the salad is combined. So easy!
4. This Lemony Broccoli Salad can be served at room temperature or cold.

Recipe Frequently Asked Questions

• Can I use raw broccoli instead of cooking it first? You can, but you might need to add some extra olive oil and/or lemon juice so it’s not too dry.
• How can I make this broccoli salad vegan? Yes! Just use a store-bought feta cheese, or you can use my favorite Vegan Feta Cheese recipe.
• Can I make this salad ahead of time? It should stay in the refrigerator for 3-4 days in an airtight container. But if making it for a potluck or party, I recommend just making it up to one day in advance.
• Can I use frozen broccoli? I wouldn’t recommend it, but if you thoroughly thaw the broccoli and squeeze out the liquid, it might work.

Have a question I didn’t answer? Ask me in the comment section, and I’ll reply ASAP!

Looking for More Healthy Vegetarian Options?

Vegan Stovetop Baked Beans

Best Roasted Zucchini Recipe

Crunchy Broccoli Salad with Maple Mustard Dressing

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Zucchini Tater Tots

Lemony Broccoli Salad with Chickpeas and Feta

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5 from 3 reviews

• Author: She Likes Food
• Total Time: 18 minutes
• Yield: 4-6 1x
• Diet: Vegan

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Description

This Lemony Broccoli Salad is healthy, filling and refreshing!  It’s packed with protein and great for a summer side dish or light lunch.

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Ingredients

Scale 1x2x3x

• 6 cups small broccoli florets
• 3 cups peas, fresh or frozen
• 1 (15 oz) can chickpeas, drained and rinsed
• 3/4 cup crumbled feta cheese
• 3 teaspoons chopped fresh dill
• 1 teaspoon lemon zest
• Juice of 1/2 lemon
• Olive oil
• Salt
• Pepper

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Instructions

1. Heat a large skillet over medium heat and add about 3 teaspoons olive oil and the broccoli. Cook broccoli for 5 minutes and then add the peas. Season with salt and pepper and cook for another 2-3 minutes, or until peas are thawed if they were frozen. Pour veggies into a big bowl and let cool for about 10 minutes.
2. Once cooled add the remaining ingredients plus 1 teaspoon olive oil. Stir everything together and season with salt and pepper to taste. Can be served immediately or stored in the refrigerator for up to 3 days, although broccoli and peas will lose their bright green color after a day or so.

• Prep Time: 10 mins
• Cook Time: 8 mins
• Category: Salad, Gluten Free, Vegetarian
• Method: Stovetop
• Cuisine: American