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Broccoli and Chickpea Rice Salad

Broccoli and Chickpea Rice Salad

Broccoli and Chickpea Rice Salad is :

gluten free , dairy free , lacto ovo vegetarian , vegan

Prep Time: minutes
Cook time: minutes
Total time: 45 minutes
Yield: 6 Servings
Tags: Vegan
Health Score: 100 %


1/4 cup

4 cups

broccoli florets
2 cups

brown rice
2 tablespoons

dijon mustard
1 - 1/2 cup

dried chickpeas
1/4 cup

fresh parsley
1 clove


green onions
6 servings

ground pepper
1 - 1/2

juice of lemon
1 tablespoon

olive oil
2 teaspoons

olive oil

pineapple juice
1/2 teaspoon

red pepper flakes
1 - 1/2 teaspoons

sea salt
1/3 cup

sun-dried tomatoes
2 teaspoons

tamari soy sauce


  1. In a large skillet, heat the oil over medium heat.

  2. Add the broccoli, stir well, and cover. Cook, stirring often, until the broccoli is tender.

  3. Add the broccoli to a large bowl, along with the remaining salad ingredients.To make the dressing, whisk together all of the dressing ingredients in a small bowl.

  4. Pour the dressing over the salad and toss well to coat evenly. Taste for seasoning and serve.

Wine Pairing :

  • chardonnay
  • gruener veltliner
  • sauvignon blanc

Salad on the menu? Try pairing with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings.