clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Broccoli Chickpea Salad

  • Author: Deryn
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Salad
  • Cuisine: American
  • Diet: Vegan


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!


  • 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


  1. Cook the farro. 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.
  2. Prepare the salad ingredients. While the farro is cooking, chop up the veggies and add everything except the broccoli to a mixing bowl or serving bowl.
  3. Blanch the broccoli. 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.
  4. Mix everything together. Add the cooked broccoli and farro to the bowl with the rest of the ingredients and mix well.
  5. Season with salt and pepper, to taste.


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.

Keywords: broccoli chickpea salad