Broccoli Tomato and Chickpea Salad

If you’ve got a can of chickpeas and a few veggies on hand, you’ve got the makings of a healthy, high-protein salad for summer. No need to heat up the kitchen for this one.
If you’ve got a can of chickpeas and a few veggies on hand, you’ve got the makings of a healthy, high-protein salad for summer. No need to heat up the kitchen for this one.

Broccoli Tomato and Chickpea Salad

Serves 3 to 4

Ingredients:

    t

  • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed, drained
  • t

  • 2 heads of broccoli, cut into florets, steamed until tender
  • t

  • 1 pint grape tomatoes, each tomato cut in half
  • t

  • 2 tablespoons white balsamic vinegar
  • t

  • 1/4 cup extra virgin olive oil
  • t

  • 1/2 teaspoon dried Italian seasoning
  • t

  • Salt and freshly ground black pepper to taste

Directions:

    t

  1. In a large bowl, combine chickpeas, broccoli, and tomatoes.
  2. t

  3. In a small bowl, whisk together vinegar, oil, and seasonings.
  4. t

  5. Drizzle half of the vinaigrette over salad and toss to coat.
  6. t

  7. Taste and add more dressing as desired.
  8. t

  9. Serve immediately or serve chilled.

More tasty vegan salad recipes!

Comments

Comments are closed.