This broccoli salad with bell peppers and chickpeas makes such a great lunch! It’s super easy to make, entirely vegan, and incredibly healthy. 10 minutes is all you need!
Why This Recipe Works
The recipe couldn’t be much easier! It’s fresh, crispy, healthy, and so good!
All you have to do is cut the vegetables into medium-sized chunks and put everything into a food processor. This saves you a ton of time!
You could of course also finely chop everything with a large knife, but I think using a food processor is much easier. And it’s also easier to eat this way.
I absolutely love the combination of broccoli, bell peppers, and crispy apples. The apples add some nice sweetness that goes perfectly with the broccoli. And the red bell peppers add some nice crunch.
For extra protein, I added chickpeas. Sunflower seeds provide this salad with even more nutrients and vitamins. It’s such a healthy recipe that is super good for you while being really tasty at the same time.
The dressing is really simple. All you need is olive oil, white wine vinegar, Dijon mustard, salt, and pepper.
I love eating this salad for lunch and it’s also great for potlucks and picnics.
What Goes Into This Recipe
- Chickpeas – I used canned chickpeas, but you could also cook dried chickpeas in your Instant Pot if you like.
- Olive Oil – make sure to use a high-quality olive oil (extra virgin). It really makes a difference in taste.
- Mustard – I used Dijon mustard.
- Apple – use a sweet type like Fuji or Pink Lady.
How To Make This Recipe
1. Step: Cut the broccoli into florets and the bell pepper and the apple into medium-sized chunks. Place into a food processor. Drain the chickpeas and set aside.
2. Step: Process until you’re satisfied with the size of the vegetable chunks.
3. Step: Transfer into a large bowl and add the chickpeas and the sunflower seeds. Make the dressing: Combine all of the ingredients in a small bowl and stir well.
4. Step: Add the dressing to the salad and stir with a wooden spoon until combined.
Recipe Notes
- I love using a food processor for this broccoli salad as I like to have very small chunks. I think raw broccoli is much easier to eat this way. If you want bigger chunks, just use a large kitchen knife and roughly chop the red bell pepper and the apple. Cut the broccoli into small florets.
- The salad is also great without the chickpeas. If you want you could replace the sunflower seeds with pine nuts.
FAQs:
How Long Does This Salad Last?
Stored in an airtight container in the fridge, this salad lasts up to three days. But it’s best the first two days.
Related Recipes:
- Quinoa Black Bean Salad
- Veggie Salad with Broccoli and Mushrooms
- Mexican Street Corn Salad with Chipotle Dressing
- Vegan Chickpea Salad
I Love To Hear From You!
I hope you like this broccoli salad as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Broccoli Salad
Ingredients
- 1 broccoli
- 3 red bell peppers
- 1 apple
- 4 tablespoons sunflower seeds
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1 can chickpeas
Instructions
- Cut the broccoli into florets and the bell pepper and the apple into medium-sized chunks. Place into a food processor. Drain the chickpeas and set aside.
- Process until you're satisfied with the size of the vegetable chunks.
- Transfer into a large bowl and add the chickpeas and the sunflower seeds. Make the dressing: Combine all of the ingredients in a small bowl and stir well.
- Add the dressing to the salad and stir with a wooden spoon until combined.
Notes
- I love using a food processor for this recipe as I like to have very small chunks. I think raw broccoli is much easier to eat this way. If you want bigger chunks, just use a large kitchen knife and roughly chop the red bell pepper and the apple. Cut the broccoli into small florets.
- The salad is also great without the chickpeas. If you want you could replace the sunflower seeds with pine nuts.
- Use a sweet type of apples like Fuji or Pink Lady.
- Stored in an airtight container in the fridge, this salad lasts up to three days. But it's best the first two days.
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