This Lemony Broccoli Salad is packed with chickpeas, feta and sweet peas. It’s full of protein and easy to make. Great for a healthy side dish or light lunch!
*This recipe was originally published on 4/20/17. I have updated it with new text and more helpful tips!
Broccoli Salad is one 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 you to cook the broccoli a little bit first which makes it easier to digest so hopefully it can be enjoyed by everyone!
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 since the broccoli is cooked a little bit it might work.
- Sweet Peas – I used frozen sweet peas and thawed them by cooking them with the broccoli.
- Chickpeas – I love using chickpeas in my broccoli salads but you could really use any kind of bean you like.
- Feta Cheese – Feta cheese adds a nice creaminess and saltiness. If making vegan, you could omit the cheese or use a vegan feta cheese.
- Fresh Dill – Fresh dill goes so well with broccoli and peas and adds a nice fresh taste. If you don’t have dill another fresh herb would work, such as basil, cilantro or parsley.
- Lemon Juice & Zest – Lemon and broccoli compliment 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’s only a few steps:
- First you cook the broccoli florets in a skillet with a little bit of olive oil. After a few minutes add in the peas and season with salt and pepper.
- Add the broccoli and peas to a large bowl and allow to cool for a few minutes.
- Next, add in the remaining ingredients and mix until salad is combined. So easy!
- 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? Yes, it should stay good in the refrigerator for 3-4 days in an airtight container. But, if making it for a potluck or party, I would 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 get back to you ASAP!
LOOKING FOR MORE HEALTHY SIDE DISH RECIPES?
Crunchy Broccoli Salad with Maple Mustard Dressing
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Lemony Broccoli Salad with Chickpeas and Feta
- Total Time: 18 minutes
- Yield: 4-6 1x
- Diet: Vegan
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.
Ingredients
- 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
Instructions
- 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.
- 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
My toddler loves Sugar snap peas. Perfect in this recipe!! So fresh and tasty!
That’s a great idea! Thank you! 🙂
I make versions of chickpea & broccoli salad often and this one is a winner. I’m not a big fan of peas but they taste terrific in this salad. I’ve never cooked the veggies before but did so this time just lightly and it was a definite improvement. With no fresh dill on hand, I subbed cilantro and it worked great. Thanks!
I’m so glad to hear you liked it!
I’d rather not cook any of the veggies. Would that be ok?
Definitely!
Hi Izzy,
Thanks so much for this recipe – this is exactly what I was looking for – indeed its easy, quick and delicious!! I have also added silvered almond and thinly sliced red onion 🙂
I hope those additions! So glad you enjoyed it 🙂
Just made this with Cannellini beans, no chick peas on hand. I steamed the broccoli and mixed all together super quick. It was awesome and totally impressed one of my colleagues! LOVE IT and will make it again and again!!
Yah! I’m so glad to hear you liked it! 🙂
This is my kind of salad with the dill, lemon, broccoli and feta. Perfect spring/summer dish Izzy. Love it!
This salad is so vibrant and healthy and screams spring! Love it – pinning 🙂
Thanks so much, Medha!