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Broccoli, Chickpea and Cucumber Salad with Grapes

This broccoli, chickpea and cucumber salad is easy to prepare and it’s
a complete meal on its own. It is refreshingly delicious, light and healthy.
Course Salad
Keyword broccoli, chickpeas, cucumber, grapes, salad
Prep Time 20 minutes
Servings 6 servings
Calories 247kcal
Author Liza Agbanlog


  • 2 cups broccoli florets
  • 1 can (540 ml) chickpeas , rinsed and drained
  • 2 cups diced English cucumber
  • 2 cups halved red grapes
  • ¼ cup chopped parsley


  • ¼ cup olive oil
  • 2 tbsp whole-grain mustard
  • 2 tbsp white wine vinegar
  • Salt and pepper


  • In a large saucepan of boiling salted water, cook broccoli until crisp tender, about a minute. Drain well and set aside.
  • In a large bowl, whisk together the olive oil, mustard, and white wine vinegar. Season with salt and pepper. Add the broccoli, chickpeas, cucumber, grapes and parsley; toss to coat. If desired, refrigerate for 1 hour.
  • Serve cold.


Recipe source: foodnetwork.ca


Calories: 247kcal | Carbohydrates: 32g | Protein: 8g | Fat: 11g | Saturated Fat: 1g | Sodium: 75mg | Potassium: 463mg | Fiber: 7g | Sugar: 12g | Vitamin A: 490IU | Vitamin C: 33.8mg | Calcium: 65mg | Iron: 2.8mg