Broccoli, Red Bell Pepper & Chickpea Salad

Vegan MoFo #20 – I spent the day on the beach so I don’t have an elaborate recipe today. However, this 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.

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

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


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!

5.0 from 3 reviews
Vegan Broccoli, Red Bell Pepper & Chickpea Salad
Prep time
Total time
Crunchy and colorful, this salad is easy to make and tastes great! Vegan and Gluten-Free.
Recipe type: Salad
Serves: 4
  • 19oz can chickpeas
  • 2 green onions, chopped (optional)
  • 1 red pepper (capsicum), chopped
  • 2 cups broccoli (or 1 cup broccoli, 1 cup cauliflower)
  • ½ cup fresh parsley, chopped (optional)
  • ¼ cup olive or vegetable oil
  • 1 garlic clove, minced
  • 2 tsp Dijon mustard
  • Salt + Pepper, to taste
  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.

Colorful Chickpea Salad

Vegan Month of Food


  1. celyn says:

    That salad looks and sounds delicious! I am going to make this tomorrow, and I can see incorporating into my meal plan regularly. Mmm.

    • vegangela says:

      Thanks for your comment – please let me know what you think once you’ve tried it. It’s just so easy, I love it! :)

    • Mitch says:

      Seriously Celyn, HOW WAS IT?!?!?!

      I’m still waiting for your reply before I try this.

      Kidding, making this tomorrow, thanks for the idea!

  2. Love how colorful, light and fresh this salad looks! Yum!

    • vegangela says:

      Yum is right – THANKS for your comment! :)

  3. Megan says:

    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 :-)
    I thought another variation could be to also add avocado – I’ll try that next time.
    Thanks for the inspiration.

    • vegangela says:

      Hi Megan! Thanks for your comment and letting me know that you tried the recipe :) 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!

  4. Georgi says:

    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.

    • vegangela says:

      Glad to hear that it was still good without the mustard. I love this salad – so easy, so good!

  5. Cheryl says:

    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.

  6. sam says:

    so the broccoli is not cooked or anything? im making for a vegan… not for me :-)

    • vegangela says:

      Nope, it’s uncooked – totally raw :)

  7. Kristin says:

    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!

  8. Carmen says:

    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!

    • vegangela says:

      Thanks for taking a chance on it, and for taking the time to comment. I’m so glad you liked it. It’s on regular rotation at my house too ;)

  9. Jessie says:

    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!

    • Yay! You’re welcome – thanks for writing :)

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