Easy Balsamic Chickpea Brown Rice Broccoli Salad
Brighten up your meal prep routine with this Easy Balsamic Chickpea Brown Rice Broccoli Salad, a wholesome and vibrant dish packed with flavor and nutrition. Featuring tender brown rice, crisp broccoli florets, protein-rich chickpeas, and sweet cherry tomatoes, this salad comes together with a tangy homemade balsamic vinaigrette made with olive oil, Dijon mustard, and a touch of honey—or agave for a vegan twist. Ready in under an hour, it's perfect as a light lunch, a side dish, or a make-ahead meal that stays fresh for days. Bursting with fresh parsley and balanced with sweet and savory notes, this versatile salad is a must-try for healthy eating enthusiasts looking for a quick, satisfying option. Serve it chilled or at room temperature for a refreshing and delicious treat!
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Water
- 2 cups Broccoli florets
- 1 can (15 oz) Canned chickpeas
- 1 cup Cherry tomatoes
- 0.25 medium Red onion
- 3 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey (or agave syrup for vegan option)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Rinse 1 cup of brown rice under cold water, then add it to a medium saucepan with 2 cups of water. Bring to a boil, reduce the heat to low, cover, and simmer for 30-35 minutes or until the rice is tender and the water is fully absorbed.
While the rice is cooking, prepare the broccoli. Bring a pot of lightly salted water to a boil and blanch the broccoli florets for 2-3 minutes until tender-crisp. Drain and transfer immediately to an ice bath to maintain their bright green color.
Drain and rinse the canned chickpeas thoroughly under cold water. Halve the cherry tomatoes and finely dice 1/4 of a medium red onion.
In a small bowl, prepare the balsamic dressing by whisking together 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1 teaspoon of Dijon mustard, 1 teaspoon of honey (or agave syrup for a vegan version), 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Once the rice has cooked, fluff it with a fork and allow it to cool slightly. In a large mixing bowl, combine the brown rice, blanched broccoli, chickpeas, cherry tomatoes, and red onion.
Pour the balsamic dressing over the salad ingredients and gently toss until everything is evenly coated.
Chop 2 tablespoons of fresh parsley and sprinkle it over the salad for a fresh, herby finish.
Serve the salad immediately at room temperature or chill it in the refrigerator for 30 minutes before serving for a refreshing cold salad. Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition Facts
Calories |
1119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2636 mg | 115% | |
| Total Carbohydrate | 137.4 g | 50% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 29.5 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 330 mg | 25% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1341 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
