Salads · 30 min
Broccoli, Bell Pepper & Chickpea Salad with Feta & Zesty Lemon Dressing
- 30 min
- 2–6 servings
- 501 kcal / serving
A crisp broccoli and chickpea salad with feta, dressed in lemon-garlic notes. The mix stays hearty and bright, making it a solid weeknight main without fuss.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 crownbroccoli
- ½ (4 oz) pkgcrumbled feta cheese
- 1 (15 oz) cangarbanzo beans (chickpeas)
- 1 clovegarlic
- ½ small bunchItalian (flat-leaf) parsley
- 1lemon
- 1red bell pepper
- lemons
- red bell peppers
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, honey, salt
Cookware
can opener · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · measuring spoons · medium saucepan · mixing bowls · salad spinner (optional) · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chickpeas
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 crownbroccoli
- 1 clovegarlic
- ½ small bunchItalian (flat-leaf) parsley
- 1lemon
- 1red bell pepper
- lemons
- red bell peppers
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
Pantry & dry goods
- 1 (15 oz) cangarbanzo beans (chickpeas)
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| broccoli | 1 crown | 2 crowns | 3 crowns |
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| garbanzo beans (chickpeas) | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| garlic | 1 clove | 2 cloves | 3 cloves |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| lemon | 1 | 2 | 3 |
| red bell pepper | 1 | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Boil a small amount of water in a medium saucepan.
- Wash the broccoli, cut into bite-size florets, and trim thick stems into smaller pieces.
- When the water boils, add broccoli and cook just until bright green and tender-crisp, 1–2 minutes. Drain and rinse with cold water.
- Mince the garlic. Zest one lemon and squeeze out the juice. In a large bowl, whisk together garlic, lemon zest and juice, olive oil, Dijon, honey, salt, and pepper to make the dressing.
- Rinse and drain the chickpeas; pat them dry with paper towels and add to the dressing bowl.
- Seed and dice the red bell pepper; strip parsley leaves from the stems and mince the leaves. Add both to the bowl.
- Add the broccoli and feta to the bowl, then toss everything until combined.
- Taste and adjust seasoning if needed, then plate the salad and serve.
- If making ahead, keep dressing separate from vegetables and toss just before serving.
Two tips
- Prep components earlier in the day: chop pepper and parsley, and whisk the dressing.
- For variety, serve with a squeeze of lemon over leftovers or mix in extra pepper from the pantry.
Nutrition per serving
- Calories
- 501 kcal
- Protein
- 17 g
- Carbs
- 44 g
- Fat
- 31 g
- Fiber
- 12 g
- Sodium
- 568 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.