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Chickpea, feta and broccoli salad   recipe

Chickpea, feta and broccoli salad recipe

12 ratings

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  • Serves 4
  • 15mins to prepare and 5mins to cook
  • 428 calories / serving
  • Vegetarian


  • 200g green beans
  • 200g Tenderstem broccoli
  • 400g tin chickpeas, drained and rinsed
  • handful sundried tomatoes, sliced
  • handful sliced black olives
  • 100g chopped hazelnuts
  • 30g pack parsley, chopped
  • 2 lemons, juiced
  • 200g feta
  • extra-virgin olive oil, to serve
If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    33g 47%
  • Saturates

    9g 45%
  • Sugars

    5g 5%
  • Salt

    2.7g 44%

of the reference intake
Carbohydrate 15.2g Protein 19.3g Fibre 8.3g


  1. Cook the green beans and broccoli in a pan of boiling salted water. Drain and cool under a cold tap. Transfer to a bowl and add the chickpeas, sundried tomatoes, black olives, hazelnuts, parsley and lemon juice. Season well and toss.
  2. Crumble over the feta and drizzle with extra-virgin olive oil, to serve.

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