Vibrant Broccoli, chickpea and date crunch salad

This is a salad I have been making a lot of late. It is so great for healthy lunch inspiration and quick and easy dinners. You can add additional protein when serving — tuna, poached chicken or golden tofu work beautifully. It is also a very flexible little number. Swap the dates for any dried fruit you love or have on hand. Cranberries and dried figs work just as well although I am mad keen for a good date (or twenty!).

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Course: Salad, Lunch, Dinner

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 15

Cook Time: 3

Servings:

Calories: 645kcal

Author: Nellie Kerrison | Relish Mama

Cost: 12

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

Finely slicing the broccoli (including the stalk) makes all the difference to texture. You want it quite fine so it softens quickly while keeping crunch.

Cook the broccoli just until bright green and lightly tender — it should still have bite.

This salad keeps beautifully for 2–3 days in the fridge, making it ideal for meal prep.

Lovely on its own, but especially good served alongside grilled fish, poached chicken or golden tofu.

Swap the dates for dried cranberries or figs if that’s what you have on hand.

Nutrition