This Quinoa Salad with Broccoli and Chickpeas is packed with healthy ingredients and tossed with an easy homemade tangy lemon dressing. It’s great for lunch, to bring to a potluck, or as a side dish.
If you’re familiar with my Crunchy Broccoli Salad, this Quinoa Salad with Broccoli and Chickpeas might look a little familiar! This recipe is similar to that one, with a few delicious changes, like adding in protein-packed quinoa!
I recently realized I hadn’t shared a quinoa recipe in a long time! I’ve been eating a lot of rice and pasta lately but not as much quinoa. I decided to change that today, and I think you’ll really love this Quinoa Salad with Broccoli and Chickpeas! My husband was hesitant but immediately said how much he loved it after his first bite 🙂
Why Your Bldy Will Love This Quinoa Salad
- Protein – Quinoa is an excellent protein source vital for muscle health and satiety that contains all 9 essential amino acids, making it a complete protein.
- Digestive Health – Quinoa is a great source of fiber, helping us feel full longer, smoothing the digestive process, and carrying toxins out of our systems. The fiber in broccoli and sweet potatoes 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.
Quinoa Salad Recipe Ingredients & Substitutions
- Quinoa – You can use either white quinoa or a try-colored quinoa blend. If you don’t like quinoa, you can use another ingredient you prefer, such as rice, couscous, farro, etc… I like quinoa because it’s super nutrient-dense but light, so it doesn’t weigh down the salad.
- Broccoli – This is a raw broccoli salad, which I love, but I know some of us have difficulty digesting uncooked broccoli. If you’d rather cook it, you can steam or blanch it for a few minutes. I suggest using fresh broccoli, but you can also make frozen broccoli work if need be.
- Chickpeas – Chickpeas are great because they have a mild flavor and add extra protein. You can also use another type of bean; I suggest white beans.
- Dried Cranberries – Dried cranberries are usually my go-to when adding dried fruit to salads, but dried cherries, blueberries, or even apricots would work well.
- Pecans – I used pecans because that is what I had in the pantry, but any nut/seed will work! I suggest sliced almonds, sunflower seeds, cashews, or walnuts. It makes a big difference when you toast your nuts in a pan or in the oven for a few minutes, so don’t skip that step!
- Fresh Parsley – I love adding fresh herbs to salads to brighten them. I used fresh parsley for this salad, but any fresh herbs will work. Mint or basil are great!
- Vegan Parmesan Cheese – I really wanted to add some freshly grated parmesan, but I happened to have a block of vegan parmesan on hand, and it was a great addition! I had a block of VioLife Vegan parmesan cheese and used a vegetable peeler to peel off big shards.
- Easy Lemon Dressing – Lemon dressing always goes well with broccoli salads. I use a really easy homemade dressing that’s made with olive oil, lemon juice, garlic, dijon mustard, pure maple syrup, salt, and pepper.
How To Make Quinoa Salad with Broccoli and Chickpeas
- Start by cooking your quinoa. Rinse quinoa, add it to a medium-sized pot, and cover it with 2 cups of water. Cover and place over medium heat. Bring to a boil, reduce to a simmer, and cook until the quinoa has absorbed all the water. Turn the heat off, let sit, covered, for a few minutes, and then fluff with a fork.
- Add quinoa to a large bowl, along with broccoli, chickpeas, pecans, parmesan cheese, parsley, red onion, and dried cranberries. You want to make sure the broccoli is chopped into small pieces so it doesn’t overwhelm the salad. Everything should be similarly sized.
- Add all dressing ingredients to a bowl and whisk until combined; season with salt and pepper to taste. You can also salt the entire salad once the dressing is mixed in. I find that the dressing needs more salt than I originally thought since that is what flavors the entire salad.
- Pour dressing over the other ingredients and mix everything together until completely combined. Enjoy salad immediately or refrigerate for up to three days.
Quinoa Salad with Broccoli Recipe Frequently Asked Questions
- How long does this salad stay fresh in the refrigerator? Up to 4 days, but use your own judgment and don’t eat it if it looks or smells too funky.
- Can this broccoli salad be frozen? No, I do not recommend freezing this salad.
- Can I use this salad for meal prep? Yes! Just divide it into separate containers and enjoy for lunch!
- Is this broccoli salad gluten-free? Yes!
- Is this salad vegan? Yes! I used a vegan parmesan cheese to make mine vegan.
- Can I use a different grain rather than quinoa? Yes, you can use whatever kind of grain or pasta you like.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
Looking For More Healthy Quinoa Salad Recipes?
Winter Quinoa Salad with Butternut Squash
Roasted Carrot and Quinoa Salad with Orange Ginger Cashew Dressing
Quinoa Chickpea Sweet Potato Salad with Curry Tahini Dressing
Mexican Quinoa Salad Bowls with Cumin Lime Tahini Dressing
Fall Quinoa Salad with Kale Sweet Potato and Maple Tahini Dressing
Quinoa Salad with Broccoli and Chickpeas
- Total Time: 40 minutes
- Yield: 6 1x
- Diet: Vegan
Description
This Quinoa Salad with Broccoli and Chickpeas is packed with lots of healthy ingredients and topped with a tangy lemon dressing!
Ingredients
- 1 cup dry quinoa
- 2 1/2 cups chopped fresh raw broccoli
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/2 cup dried cranberries
- 1/2 cup diced red onion
- 1/2 cups chopped, toasted pecans
- 1/2 cup freshly grated parmesan cheese (I used big chunks of vegan parmesan cheese)
- 1/2 cup chopped Italian parsley
Lemon Dressing
- 1/3 cup extra virgin olive oil
- 1/3 cup fresh lemon juice
- 3 teaspoons pure maple syrup
- 2 teaspoons dijon mustard
- 2 cloves garlic, minced
- Salt and black pepper, to taste
Instructions
- Cook quinoa according to package directions. Let sit a few minutes to cool and then fluff with a fork. Add quinoa to a large bowl.
- Next, add in the broccoli, dried cranberries, chickpeas, pecans, diced onion, parsley and parmesan cheese. Mix until combined.
- Add all dressing ingredients to a medium sized bowl and whisk until combined. Season with salt and pepper, to taste. Pour dressing over salad and mix until everything is well combined. Season with more salt and pepper, if needed. Serve immediately or refrigerate until ready to eat.
Notes
Toast your nuts by adding them to a skillet over medium heat and cooking until you can start to smell them. Make sure to stir regularly so they don’t burn. You can also toast them on a sheet pan in the oven.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Salad, Vegan
- Method: Stovetop
- Cuisine: American
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