Broccoli Chickpea Farro Salad
on Apr 28, 2021, Updated Aug 21, 2024
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This vegan Broccoli Chickpea Farro Salad is easy to make and full of flavour for a quick, healthy side dish or light meal.
This simple, deli-inspired broccoli and chickpea salad makes a great option for meal prep, picnics, BBQ’s and light summer meals. You’ll love the chewy farro with the lightly cooked broccoli and tangy mayo and red onion. You can also try farro in this Vegan Farro Bowl and Mediterranean Farro Bowls.
This would pair well with these Vegan Mushroom Veggie Burger or Quinoa Beet Burger.
Ingredients
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
- Farro: Farro has a nutty flavour and chewy texture. Keep in mind, it’s a type of wheat, so it’s not gluten-free. If you need the recipe to be gluten-free, you can use wild rice, short-grain brown rice or quinoa.
- Chickpeas: Canned works fine, just give them a good rinse before use. If you prefer to cook your own, that works too! You’ll need 2 cups cooked.
- Red Onion: Red onion works best in this recipe. Shallot would be a suitable substitute though.
- Parsley: You’ll need fresh parsley. Curly or flat leaf both work. If you’re missing this ingredient or don’t like parsley, it’s fine to leave it out.
- Mayo: I used a vegan mayonnaise but any mayo works. If you don’t want to do mayo, it can be substituted with tahini and lemon, hummus or any plain dairy-free yogurt.
Variations
- Try white beans instead of chickpeas.
- If you don’t want to do mayo, it can be substituted with plain yogurt (make sure you like the taste1), 2 tablespoons each tahini and lemon juice or 1/4 cup hummus. I don’t really like mayo but it works really well in this salad and is very tasty!
- 1/2 cup diced celery makes a good addition.
- Try adding 1/4 cup raisins, chopped dates or dried cranberries for a touch of sweetness that works well with the tart mayo and red onion.
- Swap up the flavour by adding 2 tsp madras curry powder to the mayo.
Step-by-Step Instructions
- Step 1. Make the farro. You can cook farro using this Instant Pot farro method or on the stovetop.
- Step 2. Prepare the salad. While the farro is cooking, assemble the salad ingredients in a mixing bowl. This includes the drained and rinsed chickpeas, mayo, red onion, bell pepper, parsley and red pepper flakes.
- Step 3. Blanch the broccoli. We just want to lightly cook the broccoli so a quick blanch works well here.
- Step 4. Mix the salad. Once the farro and broccoli are ready to go, add them to the salad. Mix it all up and enjoy!
Season with salt and pepper taste and enjoy!
Storing
- Store in a sealed container in the fridge for up to 4 days.
- This recipe is not suitable for freezing.
Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.
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Farro Broccoli Chickpea Salad
This fresh and flavourful vegan broccoli chickpea salad is perfect for a light meal or healthy, satisfying side dish. It’s always a hit at picnics too!
Ingredients
- 1/2 cup uncooked farro, 120 g
- 19 oz can chickpeas, drained and rinsed (2 cups, 340 g)
- 1/2 a red onion, minced
- 1 bell pepper, diced (red, orange or yellow)
- 1/4 cup packed, finely chopped parsley (2o g)
- 1/2 tsp red pepper flakes
- 1/4 cup vegan mayonnaise, 57 g
- 3 cups broccoli florets, 225 g
- salt and pepper, to taste
Instructions
- Rinse the farro under cold water then add to a saucepan with 1.5 cups water. Bring to a boil on the stovetop then reduce heat to low, cover and lightly simmer for 20-25 minutes until tender. Strain and rinse under cold water.
- While the farro is cooking, chop up the veggies and add everything except the broccoli to a mixing bowl or serving bowl.
- Bring a medium or large size pot of water to a boil on the stovetop. Add the broccoli florets and cook for 1 minute. Strain and rinse under cold water right away until completely cooled.
- Add the cooked broccoli and farro to the bowl with the rest of the ingredients and mix well. Season with salt and pepper, to taste.
Notes
Storing: Store in the fridge for up to 4 days in a sealed container. Not suitable for freezing.
Mayo can be substituted with 1/4 cup plain dairy-free Greek yogurt, 1/4 cup hummus or 2-3 tbsp tahini and 2 tbsp lemon juice.
Makes 4 approximately 1.5 cup servings.
Nutrition
Serving: 1serving, Calories: 261kcal, Carbohydrates: 39g, Protein: 12g, Fat: 7g, Fiber: 10g, Sugar: 3g, Vitamin A: 96IU, Vitamin C: 115mg, Calcium: 116mg, Iron: 3mg
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