Broccoli, Red Bell Pepper & Chickpea Salad

I spent the day on the beach so I don’t have an elaborate recipe today. However, this Broccoli, Red Bell Pepper & Chickpea Salad is one of my favorite go-to recipes, and it wouldn’t be right not to include it in the Vegan Month of Food initiative.

Broccoli, Red Pepper & Chickpea Salad (vegan, gluten-free)

My mom made this salad often when I was growing up, and now it’s become a staple for me as I make it every other week or so. It’s so easy to make and it tastes delicious. The colors are so vibrant, and the red and green together would make it a great dish to serve at a Christmas potluck. And I love that it comes together in no time — just 10 minutes, so even less than my ideal 30 minute recipes.

Vegangela

Notes — Broccoli, Red Bell Pepper & Chickpea Salad

  • The original recipe called for half broccoli / half cauliflower. I’m not a big fan of raw cauliflower, but feel free to do that if you are!
  • Feel-free to add shredded or julienned carrots. I often do this and it looks great.
  • The parsley is totally optional, so don’t let that stop you if you don’t have any on hand.
  • This is better after it’s had a couple hours to marinade in the fridge, but you can also eat it straight away if you need. to.
Vegangela
Vegangela

Update — Broccoli, Red Bell Pepper & Chickpea Salad

September 29, 2011 – I made this today and decided to photograph it, since the original photo for this post wasn’t the best, and the parsley was missing. This is still one of my all-time favorite bean salad recipes. And with a 3-ingredient dressing (oil, dijon, garlic), you can’t really get much easier!

Broccoli, Red Bell Pepper & Chickpea Salad - Vegan & Gluten-Free!

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Vegan Broccoli, Red Bell Pepper & Chickpea Salad

Crunchy and colorful, this salad is easy to make and tastes great! Vegan and Gluten-Free.

  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 4 1x
  • Category: Salad
  • Cuisine: Vegan

Ingredients

Scale
  • 15oz/400g can chickpeas
  • 2 green onions, chopped (optional)
  • 1 red pepper (capsicum), chopped
  • 2 cups broccoli (or 1 cup broccoli, 1 cup cauliflower)
  • 1/2 cup fresh parsley, chopped (optional)
  • 1/4 cup olive or vegetable oil
  • 1 garlic clove, minced
  • 2 tsp Dijon mustard
  • Salt + pepper, to taste

Instructions

  1. In a large bowl, whisk together the oil, minced garlic, mustard, salt+pepper.
  2. Add the remaining ingredients and stir to combine.
  3. Let marinade in the fridge for a few hours. Keeps well several days in the refrigerator.

Keywords: bean, broccoli, capsicum, chickpea, dijon, easy, favorite, gluten-free, high-protein, low-carb, no-cook, one-pot, summer, under 30 minutes, salad, vegan

Did you make this recipe?

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Colorful Chickpea Salad

20 thoughts on “Broccoli, Red Bell Pepper & Chickpea Salad”

  1. I made this last night after searching for salad recipes using ingredients I had on hand. I typed “recipe salad with quinoa, beans, broccoli, bell pepper” and this recipe was the top result! I am thankful for that because my husband and I loved it. Incredible flavor ~ thank you!

    Reply
  2. Random Googling of ingredients led to to this recipe. I tried it out tonight and LOVED it! I will definitely put this into a regular rotation. Thanks for sharing!

    Reply
  3. Thanks for your great recipes. I’m trying to totally convert to vegan from vegetarian and your recipes all look amazing! I made this and I added some fresh lemon juice squeezed through it. I also slightly cooked the broccoli to take the edge off it, but it was still crunchy. This is the first time I’ve really enjoyed raw (almost brocolli).

    Next time I’m going to add some fresh chopped chilli too for some heat as I think that will go really well with the addition of some lemon juice.

    Oh and I tried it with some avocado but it didn’t need it, went a bit mushy with avocado added.

    Thanks so much!

    Reply
  4. I made this on the weekend and it was the best chickpea salad I have ever had. I didn’t have any parsley so I added cilantro and I threw in some bococcinis I had in the frig. It was delicious. This will definately be a regular recipe. If you have any more chickpea/bean recipes, I would love to try them also. Thanks for share.

    Reply
  5. I just tried it without the mustard, because I didn’t have any, and it was amazing. I’ve picket five more recipes to try out. Keep them coming.

    Reply
  6. Hi Ange
    Your chickpea recipe inspired me today! I am not a fan of broccoli but used the basic premise of your recipe above to make my own creation. Tastes great!

    My variations:
    1. Used fresh green beans instead of brocolli
    2. Used four bean mix instead of chickpeas (because that’s what I had in the cupboard)
    3. Used seeded mustard (because I didn’t have any dijon)
    4. Added half a punnet of cherry tomato’s (because I am a tomato freak)
    5. Cut back on the oil and used olive oil instead.

    A great summer delight πŸ™‚
    I thought another variation could be to also add avocado – I’ll try that next time.
    Thanks for the inspiration.
    Megs

    Reply
    • Hi Megan! Thanks for your comment and letting me know that you tried the recipe πŸ™‚ I’m always changing recipes so I’m glad that this was able to inspire you. I have a black bean salad with avocado (and mango) that is killer! Will try to post it in the coming weeks. Thanks again for your feedback!

      Reply

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