10 Minute Thai Broccoli and Chickpea Salad requires no cooking or chopping and comes together in 1 bowl. Vegan, gluten-free, and rich in plant protein and fiber.
Why You'll Love this Broccoli Chickpea Salad
During peak summer months, I'm all about low maintenance meals that offer a big payoff.
Just like my Chicken Cashew Salad, this recipes combines satisfying textures and flavors in a streamlined, simple salad.
One of the nutritional powerhouses in this salad is quinoa. This pseudo-seed is rich in fiber and protein, and super versatile. (My love for quinoa is unrivaled judging by these Chickpea Quinoa Bowls and Quinoa Tacos.)
Also in the mix is broccoli slaw, chickpeas, and a dynamite Thai-inspired peanut dressing.
- Note: if you're working with a nut allergy, sunflower seed butter OR tahini also work beautifully in this recipe.
Enjoy this salad for quick, make-ahead lunches, or add an extra protein boost by mixing in tofu, rotisserie chicken, or shrimp.
- Broccoli Slaw: A convenient way to slip in veggies with no chopping required!
- Chickpeas: For a one-two punch of plant protein and fiber.
- Quinoa: My go-to grain for adding nutrient density to salads. I suggest cooking and cooling the quinoa ahead of time so you can mix it right into the salad.
- Carrots: Look for shredded (or matchstick) carrots for convenience.
- Peanut Butter: For adding creamy richness to the sauce. Alternatively, you can use cashew butter, almond butter, sunflower seed butter, OR tahini.
- Rice Vinegar: This vinegar is more mild than most, and adds bright acidity to the peanut sauce.
- Tamari: Tamari is the gluten free version of soy sauce. You can use lower-sodium soy sauce or even coconut aminos here, too.
- Ginger: Fresh is best for that zippy bite!
- Honey: A little sweetness helps balance the peanut sauce. Alternatively, you can use coconut sugar or maple syrup.
- Basil: Fresh basil really brings out the Thai-inspired flavor of the salad. If you can find Thai basil, I strongly suggest using that!
Substitutions and Additions:
- Add Chicken: Either in place of (or in addition to) the quinoa, add 1 to 2 cups of shredded rotisserie chicken.
- Make Vegan: As long as you use maple syrup or coconut sugar over honey, this recipe is 100% vegan.
- Make Nut-Free: In place of the peanut butter, you can use sunflower seed butter OR tahini.
- Add Mango: If I have it on hand, I love adding fresh sliced mango to this salad for sweetness.
Step 1: Mix Peanut Dressing. In a medium bowl, combine peanut butter, tamari or soy sauce, rice vinegar, honey, ginger, and nut milk; whisk until smooth.
Step 2: Combine Salad Ingredients in a large bowl. Add dressing and toss to combine!
This broccoli chickpea salad can be enjoyed on its own, or paired with just about any entree, soup or sandwich. Here are a few of my favorite pairings:
- Soup: The flavors pair especially well with this Green Curry Cauliflower Soup.
- Sandwiches: Prepare a batch of my Green Goddess Chicken Salad for sandwiches or wraps!
- Shrimp: These Thai Shrimp Cakes are the PERFECT match for this salad.
- Chicken: Any type of grilled chicken, chicken sandwich, or my Turmeric Chicken.
- Tofu: Especially my reader-favorite Black Pepper Tofu.
Chickpea salads are a great option for healthy, easy weekday meals. Since chickpeas are a great source of protein and fiber, they create filling, nutrient-dense salads.
This Broccoli Chickpea Salad can be prepared up to 3 days ahead, making it the perfect contender for weekday lunches.
Refrigerate salad in an airtight container and enjoy leftovers chilled or a room temperature.
More Healthy Chickpea Salad Recipes to Try:
10 Minute Thai Broccoli and Chickpea Salad
- ¼ cup natural creamy peanut butter
- 2 Tbsp. unseasoned rice vinegar (or lime juice)
- 1 Tbsp. lower-sodium tamari or soy sauce
- 2 tsp. coconut sugar or honey
- 2 tsp. freshly grated ginger
- 2 Tbsp. coconut milk (or unsweetened nut milk of choice)
Broccoli Chickpea Salad
- 1 (9-oz.) bag broccoli slaw
- 1 (15-oz.) can chickpeas, drained and rinsed
- ½ cup shredded (matchstick) carrots
- 1 cup cooked and cooled quinoa
- ⅓ cup fresh chopped basil leaves
- Kosher salt to taste
- Prepare peanut dressing by combining peanut butter, rice vinegar, tamari, sugar (or honey), and ginger in a large mixing bowl; mix well. Whisk in coconut milk until smooth.
- Add broccoli slaw, chickpeas, carrots, quinoa, and basil to the bowl; season ingredients with a few pinches of salt. Use tongs to toss well until dressing coats all ingredients. Taste, and season with a pinch more salt, if needed. Serve immediately or refrigerate, covered, for up to 3 days.
- I like to cook my quinoa in vegetable broth to enhance the flavor.
- Enjoy this salad as a light lunch, or pair with soup, a sandwich, or your protein of choice (such as chicken, tofu, or shrimp).