Vibrant Broccoli, Chickpea and Date Crunch Salad
17 February 2026
Vibrant Broccoli, Chickpea and Date Crunch Salad
In a recent class, a guest was eating one of the salads I had demonstrated and said, ‘There are salads that feel like an obligation, and then there are salads that feel like a nourishing dinner.’
We all agreed that this Broccoli, Chickpea and Date Crunch Salad is firmly in the second camp.
It is bright and green, yes. But it is also nutty, sweet, warm with spice, and incredibly satisfying (if I may say so myself). The kind of bowl you start picking at while standing in the kitchen, and then going all in.
I have been making this salad a lot lately. It is my healthy lunch inspiration, my quick dinner, my “what’s in the fridge?” solution. It holds beautifully, which means leftovers are intentional. And while it stands confidently on its own, it certainly plays well with others.
A piece of grilled fish alongside it — something simple, maybe a fillet of snapper or salmon with just lemon and sea salt — turns this into a more protein-rich meal & I would happily serve friends. We also like to keep it simple too – you could flake through some tinned tuna for quick lunches. The sweet dates and toasted seeds echo beautifully with the richness of the fish. It feels balanced. Thoughtful. Complete.
Why this salad works
The magic of this Broccoli, Chickpea and Date Crunch Salad lies in contrast.
Broccoli is finely sliced and briefly sautéed so it turns vivid green but keeps its bite. You get texture without raw harshness.
Chickpeas bring substance and gentle creaminess. The health benefits of chickpeas have been widely studied, particularly their fibre and plant protein content.
Slivered almonds and sunflower seeds add the crunch promised in the name. And then there are the dates — sticky, caramel-like, softening everything just enough.
The dressing leans warm rather than sharp. Cumin and cinnamon hum quietly in the background, Dijon mustard brings depth, and lemon keeps things lifted. It’s not a heavy dressing, but it clings. It coats every floret and chickpea.
Fresh parsley and mint finish it all with brightness.
It is savoury. It is sweet. It is crunchy. It is satisfying.
And it keeps.
A flexible little number
As I mentioned One of the reasons I love this Broccoli, Chickpea and Date Crunch Salad so much is how adaptable it is.
You can add protein when serving—tuna, poached chicken, or golden tofu —each works beautifully. A flaky piece of grilled fish is something I have on rotation at the moment, and I cannot recommend it enough.
Swap the dates for dried cranberries or figs if that’s what you have. Add a handful of capers if you like things briny. Stir through a little cooked freekeh or quinoa if you want it more substantial.
It doesn’t mind.
It’s generous like that.
Broccoli, but better
If you think you’re not a broccoli salad person, stay with me.
Finely slicing the broccoli stalk and florets makes all the difference. It becomes almost ribbon-like. Quick cooking in olive oil softens the edges without losing crunch. You want it bright green and just tender, still with bite.
This step transforms it from raw and worthy to vibrant and irresistible.
It’s also the reason this Broccoli, Chickpea and Date Crunch Salad holds so well in the fridge. The broccoli is partially cooked, so it doesn’t weep or toughen overnight.
In fact, it might be even better the next day.
For lunch, dinner and everything in between
This is the kind of recipe I come back to when I want something that feels nourishing without being complicated. It tastes like care. Like you’ve thought about what you’re eating, but not agonised over it.
It works for weekday lunches. It works as a side at a long table. It works tucked into a container for tomorrow.
And tonight, I’ll be serving it with a simple piece of fish, a squeeze of lemon, and perhaps a glass of something cold.
Sometimes the best meals are bowls like this. Easy, colourful, textured, balanced. A little sweet, a little savoury, and full of crunch.
With love,
Nellie
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Vibrant Broccoli, Chickpea and Date Crunch Salad
Vibrant Broccoli, chickpea and date crunch salad
Equipment
- large frying pan
- Large mixing bowl
- Small bowl or jar (for dressing)
- Whisk or fork
- Sharp knife
- Mandolin (optional, for finely slicing broccoli stalk)
- Measuring spoons and cups
Ingredients
- 500 g broccoli approximately 1 medium sized head
- 20 ml extra virgin olive oil
- Sea salt
- Freshly cracked black pepper
- 1/4 teaspoon chilli flakes optional
- 400 g tinned chickpeas drained and rinsed very well
- 60 g slivered almonds toasted
- 60 g sunflower seeds toasted
- 15 dates pitted and roughly chopped
- ¼ bunch flat leaf parsley roughly chopped
- small handful mint leaves roughly torn or chopped
Dressing
- 60 ml extra virgin olive oil
- 1 teaspoon Dijon mustard
- 10 ml white wine vinegar
- ½ lemon juice of
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 1 small shallot eschalot, thinly sliced
- 1 clove garlic finely chopped or grated
- 1 tablespoon maple syrup
- 1/2 teaspoon sea salt
Instructions
- In a bowl, combine all the dressing ingredients. Stir or whisk to combine well. Set aside to allow the shallots to soften a little.
- Separate the broccoli florets from the stalk.
- Finely chop the broccoli florets into slithers or smaller pieces. Remove any woody ends or pieces from the stalk and then finely chop, slice or julienne the stalks. I like to use a mandolin for this part to get them quite fine.
- Heat a large frying pan on medium-high heat. Add the 20 ml of oil. Add the broccoli and cook for approximately 2-3 minutes, tossing from time to time. Cook just until bright green and lightly tender, but still with bite. Season with salt, pepper and chilli flakes (if using) and stir to combine. Remove from the heat and place the partially cooked broccoli into a large bowl ready to add the other ingredients to.
- To the broccoli bowl, add the chickpeas, dates, seeds, almonds, herbs and dressing. Combine well and taste. Adjust the seasoning, if needed. Toss again.
- Eat warm or at room temperature.
- This salad will last several days, covered, in the fridge.
Notes
Nutrition
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